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QUINOA SALAD

Ingredients

 

1 cup uncooked quinoa, well rinsed

 

1/2 teaspoon salt

 

2 cups water

 

1/3 cup diced red onion

 

2 Tbsp lime juice

 

1 cup corn kernels (canned, frozen or fresh, raw)

 

15-ounce can black beans

 

3 medium tomatoes, cut into chunks

 

1/4 cup chopped cilantro, including tender stems, packed

 

3 Tbsp olive oil

 

Directions:

 

In a saucepan add:

 

1 cup uncooked quinoa, well rinsed

 

1/2 teaspoon salt

 

2 cups water

 

Bring to the boil, turn to low and simmer, covered for 20 minutes.

 

Remove from heat and let sit for 5 minutes.

 

Place into a large bowl and fluff up with a fork to help it cool more quickly.

 

While quinoa is cooking, soak 1/3 cup diced red onion in 2 Tbsp lime juice to take the edge off it.

 

In serving bowl, combine 15-ounce can black beans, drained and rinsed

 

1 cup corn kernels (canned, frozen or fresh, raw)

 

3 medium tomatoes, cut into chunks

 

1/4 cup chopped cilantro, including tender stems, packed

 

3 Tbsp olive oil

 

When quinoa is cool, add to serving bowl.

 

Add onion last.

 

Mix thoroughly and add salt, lime juice and oil to taste.

 

Serve at room temperature.

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