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.
|2||cups||water or vegetable broth|
|1||(15 oz.) can||black beans, drained and rinsed|
|1½||cups||sweet corn, frozen or fresh|
|1||orange, yellow, or red bell pepper, diced|
|5||green onions, diced|
|½||cup||fresh cilantro, chopped|
|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.
Prep Time: 20 minutes Serving Size: 8 - 12 servings