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.
I’ve had this recipe in my file since 2014 and never tried it. I was long on black beans I’d made in my instant pot and the reviews, although not many, were great. I was not dissatisfied. This is a fabulous recipe. I made it with grilled veggies and served it at Roin temperature. Delicious and will make again!
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.
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