Southwest Quinoa Salad | zojirushi.com

Ingredients (serves 6):
To Cook in the Rice Cooker:

1 cup (rice measuring cup) quinoa
Water to fill to the water level 1 for "QUINOA"

For Salad:

1 (15 oz.) can black beans, drained
1 (15 oz.) can roasted or plain corn, drained
1 cup green peas, blanched or canned
1 cup diced cucumber
1 cup cherry tomato halves
1/2 cup diced red onion
1/4 cup finely chopped cilantro

For Dressing:

5 Tbsp. Greek yogurt
2 Tbsp. lime juice
1 Tbsp. apple cider vinegar
1 tsp. grated garlic
1 Tbsp. honey
1/2 tsp. cumin powder
1/2 tsp. chili powder
1 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper

This recipe was developed for Zojirushi rice cooker models with a Quinoa setting. Please visit our grains page on how to cook quinoa in other models.

1

Measure quinoa accurately using the measuring cup that came with your rice cooker and add to the inner cooking pan. If quinoa is not pre-rinsed, use a fine mesh strainer to rinse with water then add to the inner cooking pan. Add water to the corresponding water level for “QUINOA” and cook using the "QUINOA" setting.

2

When quinoa completes cooking, spread it out onto a large plate to cool. Set aside.

3

Place all dressing ingredients in a pitcher and mix to combine.

4

In a large bowl, add quinoa and all ingredients for salad, pour dressing from step 3, then lightly combine. Serve immediately.

5

Enjoy!