Southwest quinoa salad, by way of the pantry

Delight in the vibrant flavors of a Southwest quinoa salad, bursting with pantry staples for a zesty culinary experience.

Ingredients:

• 1 1/2 cups quinoa
• 1 cup corn (or two ears of corn, with the kernels sliced off)
• 1 teaspoon cumin seeds
• 1 1/2 cups black beans, cooked
• 1 pint cherry tomatoes, halved
• 1 cup feta, crumbled
• 3 green onions, sliced (the whites and the greens)
• 1/2 teaspoon smoked paprika
• 2 poblano chiles
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1/4 cup orange juice

Instructions:

1. Bring three cups of water with salt to a boil in a large saucepan. As the water heats up, rinse the quinoa thoroughly under cold water. Once the water is boiling, add the quinoa and mix. Cover the pot, lower the heat, and cook for approximately 15 minutes -- the quinoa should be slightly firm. (You want it cooked but not mushy.) Then drain it well and transfer to a large serving bowl.
2. While the quinoa is cooking, heat a cast-iron skillet or wok over high heat, with no oil. Once the skillet is hot, put in the corn, stirring occasionally, until the kernels are slightly charred. This should take around five to ten minutes. When the corn is almost done, add the cumin seeds to the skillet and toast briefly. Then combine both with the quinoa in the large serving bowl.
3. In the same bowl, mix in the halved cherry tomatoes, the cooked beans (if using canned, make sure to drain and rinse them), the feta, the thinly sliced green onions, and the smoked paprika.
4. Char the poblano peppers until they are blackened. (I prefer using an open flame on the stove.) Let them cool, then peel, remove the seeds, and roughly chop. Add these to the salad bowl as well.
5. Mix the salad thoroughly and season with salt as needed. Then blend the oil, lime juice, and orange juice together. Toss the salad with the dressing. Taste it. You might prefer to add more oil or lime juice. Adjust according to your preference. Taste it once more. Serve.

Summary:

• Calories: 2850 kcal
• Fat: 83 g
• Protein: 131 g
• Carbs: 413 g
• Potassium: 7685 mg
• Magnesium: 1169 mg