Fiesta Quinoa Salad

By devogirl

Forks Over Knives
WFPB

Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad nutrient-packed! This Mexican-inspired quinoa dish uses both regular and red quinoa for added texture and beauty. If you can’t find red quinoa, you can use all white.

Ingredients

• 1 cup white quinoa, washed and drained
• 1/4 cup red quinoa, washed and drained
• (see Tip)
• 2 ears corn, cut off the cob (about 1 cup)
• 2 cups water
• Pinch of sea salt
• 1 1/2 cups cooked or 1 15-ounce can black beans, drained and rinsed 1/4 cup yellow pepper, finely diced
• 14 cup tomatoes, diced
• 1/4 cup cilantro leaves
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 3 tablespoons tamari
• 1 tablespoon maple syrup
• 2 teaspoons apple cider vinegar

Details

Adapted from google.com

Preparation

Step 1

1. Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil. Simmer covered for 20 minutes over low heat.

2. Meanwhile, whisk the dressing ingredients in a small bowl until well combine

3. Fluff quinoa with a fork, place in medium bowl, and stir in the black beans, veggies, cilantro, and dressing. Season with more salt if desired.

4. Serve immediately or serve warm or cold the next day.