COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
QUINOA & WHITE ONION FIESTA SALAD
This is the perfect dish to take to your last-Summer BBQ or pot-luck and tastes just as good the day after you make it. It’s also a snap to put together, loaded with fiber and completely delicious!
Ingredients
2 cups quinoa, cooked according to package instructions
1 15-ounce can of black beans, rinsed and drained
1 large zucchini, chopped
1 medium red onion, finely chopped
1 cup cherry or grape tomatoes, halved
1/2 jalapeño pepper, finely chopped 1 cup fresh corn kernels (roasted if possible)
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil, divided
Juice from 4 fresh limes
Salt and pepper, to taste
Directions
Combine all ingredients in a large mixing bowl and fold gently. Serve at room temperature or chill first.
[ WATCH THE RECIPE VIDEO HERE >> ]
This is the perfect dish to take to your last-Summer BBQ or pot-luck and tastes just as good the day after you make it. It’s also a snap to put together, loaded with fiber and completely delicious!
PREP TIME
10 minutes
10 minutes
COOK TIME
20 minutes
20 minutes
2 cups quinoa, cooked according to package instructions
1 15-ounce can of black beans, rinsed and drained
1 large zucchini, chopped
1 medium red onion, finely chopped
1 cup cherry or grape tomatoes, halved
1/2 jalapeño pepper, finely chopped 1 cup fresh corn kernels (roasted if possible)
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil, divided
Juice from 4 fresh limes
Salt and pepper, to taste
Directions
Combine all ingredients in a large mixing bowl and fold gently. Serve at room temperature or chill first.
[ WATCH THE RECIPE VIDEO HERE >> ]
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