Quinoa Salad Recipe

By bunny

I like to double this recipe and have it throughout the week. Quinoa is a perfect grain in that it is a complete protein and easily digestible. It is gluten free. And it’s very easy to prepare. It’s usually tasteless, so you can flavor it however you want. Use it in place of rice or couscous for variety. It does not matter if you buy regular or “red” quinoa, both are equally nutritious.

Ingredients

• 3 TB Lemon juice
• 3 TB Olive Oil
• 3 TB Cilantro, minced
• Sea Salt, to taste
• Freshly ground pepper, to taste
• 1 C fresh or frozen corn
• ½ C Quinoa, rinsed well (before cooking)
• ½ tsp toasted cumin seeds or cumin powder (the powder is easier)
• 1 C cooked black beans (rinsed)
• 1 med tomato, diced
• 3 TB red onion, minced

Preparation

Step 1

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.

In a small saucepan, bring 1 1/2 cups of water to boil and add organic corn (most corn is genetically modified so always purchase organic). Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of the cooking liquid.

Bring cooking liquid to a boil and add Quinoa (well rinsed before hand is a must) add cumin. Cover, reducing heat, and let simmer until liquid is absorbed (10 – 15 minutes). Remove pan from heat and leave undisturbed for five minutes. Fluff Quinoa with a fork and allow to cool slightly. In a bowl, combine cooled Quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.