|Just outside of town|
|About an hour outside of Estes Park|
Southwestern Quinoa with Veggies and Mango
1 c. quinoa, rinsed and drained
1 t. ground cumin
1 c. frozen or canned corn (drained)
1 c. black beans
1 tomato, diced
1 small zucchini, chopped
1 small cucumber, chopped
1 small red bell pepper, chopped
1/4 c. red onion, diced
1 small mango, chopped
1 small jalapeno pepper, deseeded and finely diced
1/2 c. chopped fresh cilantro
1/3 c. lime juice
1/3 c. olive oil
2 garlic cloves, minced
1/2 t. ground cumin
1/2 t. chili powder
1/4 t. ground turmeric
Directions:In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
Mix together quinoa, corn, beans, tomato, zucchini, cucumber, bell pepper, onion, mango, jalapeno, and cilantro in a large bowl.
Whisk together lime juice, olive oil, garlic, cumin, chili powder and turmeric in a small bowl. Drizzle over quinoa mixture and toss to coat. Refrigerate for at least 1 hour.