This earthy, nutty flavored, grain-like seed makes a great rice substitute. It’s gluten-free, packed with protein, and delicious!
Life and Health tip: Remember that grains in your salad still count as carbohydrate servings. To bulk up this meal, could add extra beans and serve with carrot sticks and fresh fruit.
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 (15 oz.) can black beans, drained and rinsed
- 1½ cups sweet corn, frozen or fresh
- 1½ cups tomatoes, diced
- 1 orange, yellow, or red bell pepper, diced
- 5 green onions, diced
- ½ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 clove garlic, minced
- ¼ cup lime juice
- ¼ teaspoon salt (more to taste)
- ½ teaspoon chipotle chili powder (optional)
- Rinse quinoa thoroughly in a mesh strainer for 2 minutes.
- Add to pot with 2 cups water or broth and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until liquid has absorbed and quinoa is tender. Set quinoa aside or put into refrigerator to cool down.
- In a small bowl, add all dressing ingredients and whisk together to thoroughly combine.
- In a large bowl, add the cooked quinoa with all other salad ingredients.
- Pour dressing over the top and toss to combine.
- Chill for at least an hour for better flavor.
Ready in about 20 minutes
Makes 8 - 12 servings