Quinoa Salsa Salad

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Gluten Free Grains: Quinoa

Quinoa, nicknamed “the mother of all grain” for its high nutritional value, is actually a pseudo grain belonging to the Goosefoot family

Read more about Quinoa on my Squidoo Lens: Gluten Free Grains!

Dressing
3 tablespoons gluten free salsa
1 tablespoon extra-virgin olive oil
2 teaspoons cider vinegar
2 tablespoons chili powder
Salt and freshly ground pepper

Salad
1 cup cooked quinoa
1 cup cooked wild rice
½ cup rinsed and drained canned black beans
½ cup rinsed and drained canned red kidney beans
½ cup corn kernels
½ cup chopped celery
½ cup chopped red bell pepper
¼ cup chopped red onion
2 Tablespoons snipped fresh cilantro

1.   Prepare the dressing: In a small bowl, whisk together salsa oil, vinegar, chili powder and salt and pepper to taste. Set aside for at least 1 hour. Store in a covered jar in the refrigerator for up to 3 weeks.

2.   Prepare the salad: In a large bowl, combine quinoa, wild rice, black beans, kidney beans, corn, celery, red pepper, red onion and cilantro.

3.   Pour dressing over salad and toss well to coat. Cover and refrigerate for at least 4 hours or overnight to allow flavors to develop and blend.