This is the most Mexican quinoa salad you'll ever find. It's made with black beans, hominy, cilantro, and pumpkin seeds - classic Mexican flavors in one very simple dish. This is a go-to recipe that can be thrown together in just a few minutes and will leave you very satisfied. Even better, you can make it from ingredients that are already in your pantry and fridge.
I try to have a few staples in my kitchen at all times. Beans, hominy, and cooked grains are favorites. Every Monday morning, I simmer beans and grains; it's batch cooking and it makes my life easier. Some weeks I cook whole rice; sometimes I do millet; other weeks I do quinoa; and other times barley. So my cooking stays interesting and my family's diet stays varied.
But sometimes, it is a challenge to find new ways to prep all those grains and beans sitting around in the fridge. This recipe came along after I spent some time flipping through an Italian cookbook. I thought, why not bring my Mexican touch to this Italian recipe and use up what I have in the fridge?
The recipe is fast, family-friendly (my kids love it because of the crunch and texture!), versatile (no black beans? no worries, use pinto, kidney; no hominy? use corn!), and a healthy way to satisfy a Mexican food craving.