7-Layer Quinoa Salad

Posted by on August 28, 2014

7 Layer Quinoa Salad pin

A favorite 7-layer dip recipe from my mom circa 1978 inspired this healthier version. It’s a perfect side dish for a backyard barbecue or beach party.

My friend Jennifer and I like to use each other as test subjects for new recipes. It’s a wonderful excuse to get together and catch up. I recently had her over for an afternoon by the pool, and came up with this twist on a 7-layer dip. In my childhood, it was a frequent guest at a “bring a dish” party because it’s easy to assemble and nearly universally liked. This version, however, substitutes protein-packed quinoa for mushy refried beans, and there are no tortilla chips needed.

I served this with simply marinated grilled chicken breast and it was a hit! My attempt to reproduce Starbucks’ lime refresher was not as effective, however. Always tactful, Jennifer politely declined a second helping of the beverage, but went home with a container of this flavorful salad.

What You Need:

1 c. uncooked quinoa
2 c. chicken stock or vegetable stock
Olive oil
2 limes
1/2 t. each dried cilantro, oregano and parsley
Salt and pepper
1 15 oz. can black beans, drained and rinsed
1 7 oz. can whole kernel corn, drained
1 c. cherry tomatoes, halved
1 shallot, diced
1 jalapeno pepper, seeded and chopped
1 c. prepared tomato salsa
1 ripe avocado, peeled and diced
1/2 c. shredded cheddar cheese
1/2 c. sour cream
1 small can sliced black olives, drained

 

What You Do:

1. Prepare the quinoa according to the package directions, substituting the stock for water. Place the quinoa into a large serving bowl. Drizzle with olive oil, about 2 tablespoons. (Stir in the oil and if it seems a bit dry or sticky, add a bit more oil.) Add the juice and zest of 1 lime and the herbs. Season to taste with salt and pepper. Stir to combine and let the mixture cool.

2. Meanwhile, prepare the other ingredients. In a small bowl, combine the corn, cherry tomatoes, shallot, jalapeno and the juice of 1/2 a lime. In a separate bowl, combine the sour cream with the juice of 1/2 a lime and set aside.

3. To layer the salad, add the ingredients in this order, but do not stir them into the quinoa:

Layer 1: Black beans

Layer 2: Corn salsa

Layer 3: Diced avocado

Layer 4: Tomato salsa

Layer 5: Cheddar cheese

Layer 6: Limed sour cream

Layer 7: Sliced black olives

Cover with plastic wrap and refrigerate at least 2 hours before serving. Once the dish is presented, gently mix all the ingredients in with the quinoa so every spoonful has a little bit of everything.

Serves 6 to 8