The brick-adobe red color of red quinoa was the inspiration for this Southwestern-style salad, with spices, black beans, and farm stand veggies like corn and zucchini (perfect for potlucks and picnics). Since it takes a while to cool down, get the quinoa cooking before prepping the rest of your ingredients.
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On the grill, I blackened/roasted the corn, red bell and zucchini; then I added 2 roasted poblanos. Seared the grape tomatoes in a very hot skillet along with half a head of minced garlic. OMG it was good. One of my favorite quinoa recipes ever and I've dozens. ;)
Excellent! Lots of prep work involved but worth it. Makes a lot. Will definitely be making again.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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