Southwestern quinoa salad, by way of the pantry

Try this flavorful Southwestern quinoa salad recipe - a perfect blend of pantry staples with a kick of spices for a culinary delight.

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. Start by boiling three cups of water with salt in a large saucepan. As the water heats up, make sure to rinse the quinoa thoroughly under cold water. Once the water is boiling, mix in the quinoa and stir. Cover the pot, lower the heat to a simmer, and let it cook for approximately 15 minutes - the quinoa should be slightly firm. (You want it cooked but not mushy.) Drain the quinoa well and transfer it to a large salad bowl.
2. While the quinoa is cooking, heat a cast-iron skillet or wok on high heat, without any oil. Once the skillet is hot, add the corn and stir occasionally until the kernels are slightly browned. This should take around five to ten minutes. When the corn is nearly done, put cumin seeds into the skillet and toast them briefly. Then combine both with the quinoa in the salad bowl.
3. Into the same salad bowl, mix in the halved cherry tomatoes, cooked beans (remember to drain and rinse if using canned), feta cheese, sliced green onions, and smoked paprika.
4. Char the poblano peppers until they are blackened. (I typically do this over an open flame on the stove.) Let them cool, then peel off the skin, remove the seeds, and roughly chop them. Add the poblano peppers to the salad bowl as well.
5. Combine all the salad ingredients and season with salt according to your preference. In a separate bowl, whisk together the oil, lime juice, and orange juice. Pour the dressing over the salad and toss everything together. Taste the salad and adjust by adding more oil or lime juice if needed. Taste again and then you can serve the salad.

Summary:

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