Quinoa Six Layer Salad with Beans, Tomatoes, Corn, Avocado and Lettuce

Quinoa 6 layer salad with tomatoes, beans, corn and lettuce

This is a big, beautiful, simple but impressive salad that is a very tasty and unique combination of textures, flavors and colors. The combination of quinoa, black beans, corn, tomatoes, lettuce and cilantro presents wonderful contrasting colors and textures, best served in a clear glass bowl so that you can appreciate the beauty of the layers. A simple lime, cilantro and jalepeno dressing pulls it all together. You will love the taste as much as its attractive presentation — and it’s healthy too!

According to Wikipedia, quinoa, although it looks, acts and tastes like a grain, is actually a seed, or a pseudo cereal. It is very high in protein and other nutrients and has been grown for over 6,000 years in the Andes mountain areas of South America. Quinoa has a deep nutty flavor and aroma,  and a bouncy texture — really different, delicious and easy to make. I plan to make this again soon. Adapted from Weber’s Big Book of Grilling by Jamie Purviance and Sandra S. McRae.

Dressing:

• Cumin - 1 tsp.
• Vegetable Oil - 6 Tblsp.
• Lime Juice - 3 Tblsp. (3 limes)
• Jalepeno Pepper - 1/2 to 1, minced
• Cilantro - 1 Tblsp, chopped (plus you’ll need 1/4 cup for one of the layers)
• Garlic - 1 tsp., minced (plus you’ll need some for the quinoa layer)
• Honey or Agave Sweetener - 1/2 tsp.
• Salt - 1/2 tsp.

Quinoa (layer 1):

• Quinoa - 1 cup
• Vegetable Oil - 1 Tblsp.
• Garlic - 2 cloves, minced
• Water - 2 cups

Tomatoe mixture (layer 2):

• Tomatoes - 3 large ripe, deseeded and cored, diced (about 2 cups)
• Green Onions - 2, thinly sliced (include part of the green)
• Cilantro - 1/4 cup, chopped, separated - set aside half for topping

Other layers:

• Corn - 2 ears, cooked with kernels removed (about 3/4 cup)
• Black Beans - 1 15-oz. can, rinsed and drained
• Lettuce - 2 cups, romaine or curly leaf, chopped
• Avocado - 1, diced
• Cilantro - (half saved from tomato layer)

1. Combine all of the dressing ingredients in a small bowl and blend well. Set aside.
2. Make the quinoa: saute the garlic and quinoa in the oil for about 5 minutes, stirring frequently, until the quinoa turns a medium golden brown.
3. Add the water and salt, and bring to a boil. Then reduce heat and simmer (like rice), covered, for about 15 minutes or until all of the water is absorbed.
4. Uncover and fluff up with a fork and set aside to cool.
5. Make the tomato layer by combining  the tomatoes, green onions, half the cilantro and 2 Tblsp. of the dressing. Set aside.
6. Add the remaining dressing to the quinoa, blend well and set aside.
7. To assemble (ideally, use a large clear glass dish so you can see the beautiful colors and textures on the sides): On the bottom, spread the lettuce.
8. Then add:

• 1/2 the tomato mixture
• Black beans (all)
• Corn
• Quinoa
• Remaining tomatoe mixture
• Sprinkle with the avocadoe and remaining cilantro

9.  Cover and refrigerate for at least a half an hour or up to a few hours.

10. Toss all of the layers together at the table, right before serving.

This recipe makes a lot — about 4-6 main servings, and about 8-10 side servings. It stores well. I had leftovers for 2 days, adding lettuce each day, and the original lettuce never got wilty.

Quinoa 6 layer salad, tossed

Tags: avocado, black beans, quinoa, Summer, tomatoes, Vegetarian