Gluten-Free Corn Salsa Quinoa Salad
As you may know, I’m mildly obsessed with the recipe for homemade corn salsa that I published on here a few months ago. Due to this obsession, I thought it would be perfect to incorporate my favorite salsa recipe with a quinoa salad and have yet another opportunity to treat my taste-buds!
I made a few changes to the corn salsa (not as many beans or corn in this version) so it would work good with the quinoa. I asked my friend and gluten-free chef superstar, Jackie Ourman, for a few tips and the below recipe is the end result! I hope you try it out because I know you’ll love it!
Corn Salsa Quinoa Salad
Ingredients:
Corn Salsa
- 1 can (small) white sweet corn, drained
- 1 can black beans, drained and rinsed
- 1 red pepper, chopped
- 3 large green onions, chopped
- 1/4 cup vegetable oil
- 2 Tbsp Sugar
Quinoa Salad
- 1 cup cooked quinoa
- Romaine lettuce
Instructions:
Drain and rinse black beans and place into medium bowl. Drain white sweet corn and place into bowl.
Chop red pepper and green onions. Place into bowl.
Mix 1/4 cup vegetable oil and 2 Tbsp sugar in a separate bowl. Pour into bowl with other ingredients. Stir.
**Let salsa sit overnight so it can ferment**
Cook quinoa per the bag’s instructions.
In a separate bowl, combine 1 cup quinoa with 2 cups corn salsa. Place mixture on top of romaine lettuce or inside a romaine lettuce wrap.
Enjoy this delicious and healthy meal on a nice summer evening! You could also add in some grilled chicken or shrimp to really take it up a notch!
I had some leftover salsa and quinoa and just ate it from a bowl and turned out loving that just as much! And don’t forget, you’ll definitely want to use some of the leftover salsa with some gluten-free tortilla chips!
Have you incorporated quinoa into some of your favorite recipes? If not, now’s the time to start!
- CORN SALSA:
- 1 can (small) white sweet corn, drained
- 1 can black beans, drained and rinsed
- 1 red pepper, chopped
- 3 large green onions, chopped
- ¼ cup vegetable oil
- 2 Tbsp sugar
- QUINOA SALAD:
- 1 cup cooked quinoa
- Romaine lettuce
- Drain and rinse black beans and place into medium bowl. Drain white sweet corn and place into bowl.
- Chop red pepper and green onions. Place into bowl.
- Mix ¼ cup vegetable oil and 2 Tbsp sugar in a separate bowl. Pour into bowl with other ingredients. Stir.
- **Let salsa sit overnight so it can ferment**
- Cook quinoa per the bag’s instructions.
- In a separate bowl, combine 1 cup quinoa with 2 cups corn salsa. Place mixture on top of romaine lettuce or inside a romaine lettuce wrap.
Gluten-Free Turkey Burgers
It’s official – I’m obsessed with quinoa. I’ve broadened my gluten-free horizons and have started trying out all sorts of recipes with this wonderful grain in the ingredient list! I have the blog Queen of Quinoa in my Google Reader, so I find a lot of great recipes there, including this one!!
Cilantro-Quinoa Turkey Burgers with Garlicky Kale
Ingredients:
Burgers:
- 1 lb ground turkey
- 1/4 cup cooked quinoa
- 1/2 cup chopped cilantro
- Salt & pepper to taste
Garlicky Kale:
- 4 cup kale; sliced into ribbons
- 4 garlic cloves, minced (I used the equivalent in squeeze minced garlic)
- 1 Tbsp olive oil
- Salt & pepper to taste
Optional:
- Gluten-Free Roll or English Muffin (I used Schar’s Ciabatta Roll)
- 1 tomato, sliced for topping
Instructions:
Cook the quinoa per the bag’s instructions.
Cut the cilantro. Mix ground turkey, quinoa, and cilantro together and season with salt & pepper.
Shape into 4 burgers. Cook on grill for 4-5 minutes per side, ensuring that it is over 165 degree Fahrenheit.
While burgers are cooking, sauté the kale with the olive oil and garlic in a skillet. You’ll know the kale is ready when they have wilted.
Cut your tomato into slices and toast your roll or bun.
Assemble your masterpiece and enjoy!
And that’s that. The best turkey burger you’ll ever eat. Well, at least the best turkey burger that you’ll ever eat with quinoa in it!
What’s your favorite recipe that uses quinoa? Share in the comments!
- BURGERS:
- 1 lb ground turkey
- ¼ cup cooked quinoa
- ½ cup chopped cilantro
- Salt & pepper to taste
- GARLICKY KALE:
- 4 cup kale; sliced into ribbons
- 4 garlic cloves, minced (I used the equivalent in squeeze minced garlic)
- 1 Tbsp olive oil
- Salt & pepper to taste
- OPTIONAL:
- Gluten-Free Roll or English Muffin (or other type of bun)
- 1 tomato, sliced for topping
- Cook the quinoa per the bag’s instructions.
- Cut the cilantro. Mix ground turkey, quinoa, and cilantro together and season with salt & pepper.
- Shape into 4 burgers. Cook on grill for 4-5 minutes per side, ensuring that it is over 165 degree Fahrenheit.
- While burgers are cooking, sauté the kale with the olive oil and garlic in a skillet. You’ll know the kale is ready when they have wilted.
- Cut your tomato into slices and toast your roll or bun.
- Assemble your masterpiece and enjoy!
