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.
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Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| SALAD: | ||||
| 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 | ||
| DRESSING: | ||||
| 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) |
Instructions
- 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.
Prep Time: 20 minutes Serving Size: 8 - 12 servings
