Today I have Vijay from NoshOnIt guest posting for me!
What They Do: “NoshOnIt (Nosh On It) is a free daily cooking newsletter that helps bring new ideas to your kitchen. We hunt for the best recipes from chefs and bloggers, online and offline, and deliver them right to your inbox along with an expert cooking tip.
Each recipe is paired with a NoshOnIt Edition (theme) and day of the week. Editions include one recipe and cooking tip from an amazing chef. You select the newsletter Editions that align with your cooking style to make sure you’re getting culinary inspirations to suit your tastes.”
Now you need to check out this amazing quinoa recipe that Vijay shared with you today!
Take it away Vijay…..
Hi everybody! My name is Vijay and I’m the “Chief Nosher” over at NoshOnIt, a daily email newsletter inspiring you to cook better each and every day. We feature hand-picked recipes and expert cooking tips from amazing bloggers like Meagan so you don’t have to think about what to make for dinner. I’m so happy to be guest posting here today on A Zesty Bite – thanks so much to Meagan for having me.
First things first, I know that Cinco de Mayo has passed…I’m just in denial. See, I grew up in Houston, Texas not far from where Meagan lives, and even though I currently live in Boston (where “spring” means you still have to wear a jacket), the flavors of Tex-Mex food just seem to run through my blood. I just can’t get enough. We don’t have the best Tex-Mex food up here so when I have a hankering, I have to make it myself!
As summer starts to peek its head around the corner, I’m beginning to think about putting away the enchiladas for something a little “smarter.”
But wait, you say! Tex-Mex food doesn’t have to be heavy, or loaded with cheese, or unhealthy? No! And this Tex-Mex Quinoa Salad proves it. Instead of the typical white quinoa, use red quinoa, which is just as easily available but holds it shape better in cold salads like this one. Plus, it’s the perfect backdrop for the rainbow of other colorful ingredients to stand out – red and orange bell peppers, cilantro, and black beans. Oh, and I threw an avocado in there for good measure…because you just can’t have enough avocado. Never.
For the dressing, just whisk together lime juice, cumin (for a little smokiness), and a couple of shakes of Cholula hot sauce for a vinaigrette that’s tart, earthy, and just a little bit spicy…or as we say around this blog…zesty! And when you go to the store, pick up a few extra limes, because you might need an extra squeeze at the end depending on how tart you like it.
You can of course serve this in bowls, but it also turns into a fun party appetizer if you spoon it into the scooped-out shells of avocados. Trust me, that’s about as fancy as I get! The thing I love most about this salad is that you can make a huge batch and eat it for lunch throughout the week. It also stores and travels well without refrigeration so it’s perfect for a potluck or summer BBQ. And while you’re at it, blend up a few of these Strawberry Sriracha Margaritas to wash it all down.
Tex-Mex Quinoa Salad with Cumin Lime Vinaigrette
Yield: 4 servings
3 cups cooked red quinoa (from 1 cup uncooked quinoa)
1 red bell pepper, diced
1 orange bell pepper, diced
½ large red onion, diced
1 jalapeno, minced
1 14-oz. can black beans, rinsed and drained
1 avocado, diced
¼ cup cilantro, chopped
4 limes, juiced (about ⅓ cup)
2 tsp ground cumin
1 tsp Cholula hot sauce (or your favorite hot sauce)
¼ cup olive oil
1 tsp salt
½ tsp ground black pepper
In a large bowl, combine the cooled quinoa, bell peppers, jalapeno, onion, black beans, avocado, and cilantro.
In a separate bowl, make the dressing. Stir together the lime juice, cumin, and hot sauce, then slowly drizzle in the olive oil as you whisk. Season with salt and pepper.
Add the dressing to the salad and toss to combine. Taste and add more lime juice or salt if desired.