Mexican Quinoa Salad

Yep, I’m on a Mexican kick again! Seems like once a month I get the urge some yummy, full of flavor Mexican food. This recipe however, is more Mexican American then truly Mexican. Quinoa is cooked with Mexican flavors, cooled and then combined with cilantro, cherry tomatoes and a delicious lime vinaigrette. The taste is wonderful and vibrant, perfect for when you don’t want Spanish rice!
What You Need:
1 1/2 c quinoa, uncooked
2 2/3 c water
1 pint cherry tomatoes (I used a mixed color variety)
1/4 c chopped cilantro
1 1/2 c frozen corn, thawed or use fresh corn
zest of 1 lime
juice of 3 limes
2 tbs olive oil
2 large clove garlic
1 tsp oregano, divided
1 jalapeño, minced
1 tsp ground cumin, divided
salt and pepper
What To Do:
In a large saucepan, bring the water to a boil. Add in the quinoa, 1/2 tsp cumin, 1/2 tsp oregano, minced jalapeno, 2 garlic cloves that have been pushed through a garlic press or finely minced and a bit of salt. Bring it back to a boil, then turn the heat to low and let simmer, covered, for 12-15 minutes or until the water is absorbed. Remove from heat and let sit for 5 minutes.
Meanwhile in a large bowl, whisk together the remaining cumin and oregano with the lime zest, lime juice and olive oil. Fluff the quinoa with a fork and toss in the bowl with the vinaigrette to combine. Place in the fridge to cool completely. Once cooled, stir in the tomatoes, corn and cilantro.