Quinoa Salad with a Mexican Flair

Today was a rare, slow Saturday. It was about lunchtime and with the leftovers in the fridge I had to go to work to make something…

Thanks to prompts from some other recipes at Epicurious, I threw this together- a quinoa salad with a Mexican flair:

Quinoa Salad with Mexican Flair

After sharing some with my wife, she said, “You’ve gotta write this down. It’s really good!”

Since I always do what my wife says (haha), I wrote it down.  Then I thought why not share it with all of you.  So I clicked a few pictures…and wa-la here is everything for the world to see!

Quinoa salad with a Mexican flair
(Today’s creation by Mike Jentes)

1 1/2 cups quinoa – cooked and chilled
1 can black beans – rinsed and drained
1 1/2 cup cooked corn – chilled
1 whole red pepper diced
1/4 of a jalapeño chopped and diced finely
5 tablespoons of fresh squeezed lime juice
1 teaspoon garlic salt
2 teaspoons of cumin
1 tablespoon of salt (or season to taste)
1/4 cup of cilantro chopped finely

Mix all thoroughly (chilled or room temp) and serve to your wife and maybe she will like it as much as mine did!  Enjoy!

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