Southwest Quinoa Bowl with Cilantro Dressing with Cotija Cheese

Serves 1 in about 45 minutes. The pot starts with mayonnaise, then jalapeño.

Ingredients

• ½ cup quinoa, well rinsed
• 1 cup water
• Pinch of salt
• ¼ cup mayonnaise
• ¾ cup sour cream (or greek yogurt)
• 1 clove garlic
• Pinch of salt
• Pinch of pepper
• Handful of fresh cilantro leaves, rinsed & chopped
• ½ ripe avocado, mashed
• Pinch of salt
• 1 squeeze of lime juice
• ¼ cup corn kernels, (fresh, froze, or canned)
• ⅛ red onion, thinly sliced
• ¼ cup black beans, canned, rinsed & drained
• ½ roasted red pepper, sliced
• Sliced jalapeño
• Cotija cheese

Method

1. Stir in rinsed quinoa, water, and salt to a boil in a small saucepan. Lower the heat to low, cover, and cook for 15 minutes.
2. Take the pan off of heat and let sit for 5 minutes.
3. Lift out lid and fluff quinoa with a fork. Quinoa is done when it looks translucent and you can see the germ (the little sprout).
4. Keep it nearby to cool.
5. Stir in dressing ingredients to a mini food processor and pulse several times, until ingredients are well chopped and blended.
6. When Quinoa has cooled, transfer to a bowl.
7. Mash the avocado with the salt and lime juice. Set in bowl with quinoa.
8. Stir in the corn, onion, black beans, and roasted red pepper to the bowl.
9. Drizzle with the cilantro dressing and garnish with sliced jalapeño and cotija cheese, or as desired.

More salads ideas are in the salads collection.