Here’s a salad recipe that will perk up the offerings at your next potluck.
Becky Low shares her recipe for Southwestern Rice and Quinoa salad.
Southwestern Rice and Quinoa Salad
⅓ cup red or black quinoa (may substitute regular quinoa)
2 cups chicken broth
⅔ cup instant brown rice
⅓ cup dry orzo pasta
1 can (15-oz) black beans
1 can (15-oz) corn
⅔ cup chopped red bell pepper
¼ cup sliced green onions or chopped red onion, to taste
½ cup chopped fresh cilantro
Rinse quinoa under cold water, if directed on package. Place quinoa and broth in saucepan, bring to a boil, add brown rice and orzo pasta; bring back to a boil, reduce heat to low, cover and simmer until moisture is absorbed (about 15 minutes). Remove from heat, fluff with a fork and cool.
Drain corn; drain and rinse black beans; chop pepper, onion and cilantro; add to grains and toss.
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic/onion seasoning (Grill Mates), optional
Salt and pepper to taste
1 tomato, chopped
¾ cup crumbled cheese (feta, mozzarella, queso fresco)
1 avocado, optional
Whisk together lime juice, olive oil, cumin, chili powder, and garlic/onion seasoning and a pinch of sugar. Drizzle half the dressing over salad and toss. Season to taste with salt and pepper. Cover and refrigerate at least 1-hour or overnight.
Before serving, toss salad with remaining dressing to taste. Top with chopped tomato and crumbled cheese. Garnish with cilantro leaves and a slice of avocado. Recipe serves 8-10.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.