Day Five: International Love

The people at my work LOVE to eat an in accordance we honor just about all the holidays. Cinco de Mayo is one of our favorites and we had a potluck today. The food was ,as always, exceptionalg and I brought chips and dip and International Quinoa Salad. You'll have to forgive the poor photo quality because it's a bit strange to be photographing food at your desk so I had to be sneaky about taking it.

This is the International Quinoa Salad recipe that I altered from Fat Free Vegan. I didn't have all of her ingredients so the following is my version.

International Quinoa Salad
Quinoa:
1 1/2 cups quinoa, rinsed very well
3 cups water
2 clove garlic, minced or pressed
1/2 tsp. salt (optional)

Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped kernels of
1 cup frozen corn kernels
1 jalapeno pepper, seeded, de-veined, and minced
1 1/2 cups cooked chickpeas (or (1) 14 oz can, rinsed and well drained)
1/2 cup scallions, thinly sliced
1 1/2 cup chopped cilantro
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
Dressing:
1/3 cup freshly squeezed lime juice (NOT lemon)
1/2 teaspoon salt, or to taste
3 cloves garlic, pressed or minced
1/4 - 1/2 teaspoon chipotle chili pepper

Rinse the quinoa VERY well until water runs clear. Let drain for about a minute. Put the quinoa in the water and bring to a boil, then lower heat to a simmer. The quinoa will expand in size and will be ready after about 20 minutes. Drain. Fluff the quinoa and allow it to cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve.
Makes about 10 servings.