Food, Salads

Late Summer Quinoa Salad Recipe from The EveryGirl’s Guide to Cooking by Maria Menounos!

Print Friendly

Last week I had the privilege of attending Maria Menounos‘ cookbook launch party in Los Angeles.  Her new book, “The EveryGirl’s Guide to Cooking” has been out only a few weeks and it is already on the New York Times Best Seller’s List.  The book is loaded with healthy and delicious recipes with a focus on Greek cuisine.

The party was a mix of Maria’s friends, family, acquaintances and the special people who made it all happen.  The evening couldn’t of been a more perfect night – warm, in a lovely outside setting that focused on Maria’s favorite recipes in her new book.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 019 (480x640) Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 032 (480x640)

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 009 (640x480)

At the bar they were serving some of The EveryGirl’s Guide to Cooking cocktails, like the Tropical Paradise Smoothie, with a shot of vodka in it, of course.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 003 (480x640)

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 026 (640x480)

My favorite recipe that I tasted that evening was the Late Summer Quinoa Salad with Black Beans, Charred Corn, and Honey-Lime Vinaigrette.  The flavors were lightly sweet and spicy with great texture from all of the veggies.  It was so good, I decided to make it myself.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 038 (640x480)

Ingredients

1 cup quinoa

3 ears corn, kernels cut off

3 scallions, white and green parts only, thinly sliced

1 cup drained canned black beans

2 teaspoons ground cumin

1/2 mango, chopped

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice, from 1 lime

2 teaspoons honey

salt

cayenne pepper

1 avocado, diced

3 medium tomatoes, seeded and diced

1/2 cup fresh cilantro

To Prepare:

1.  Cook the quinoa according to the package directions.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 054 (640x480) (2)

2.  While the quinoa is cooking, get the other ingredients prepared.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 049 (640x480)

3.  In a saute pan on medium high heat, add the corn and cook for 4 minutes or until they are lightly charred.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 059 (640x480)

4.  Next, add the scallions, black beans, mango and cumin and stir to combine.  Continue to cook over medium heat.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 064 (640x640)

5.  Then, add the cooked quinoa and stir to combine.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 070 (640x480)

6.  Drizzle in the olive oil, lime juice and honey and add a couple dashes of cayenne and some salt.  Stir again to combine all the flavors.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 082 (640x480)

7.  Finally, fold in the tomatoes, avocado and freshly chopped cilantro.  Serve family style and you will definitely enjoy!

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 097 (640x480)

I can’t say enough about how kind and generous Maria was to all her guests.  Thanks for a fun evening, it was great to meet you.

Quinoa Salad with Black Beans, Corn in Honey Lime Vinaigrette 021 (480x640)

Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply