Latin-Inspired Quinoa Salad
- 1 cup quinoa
- 2 cups water
- 2 cups cooked black beans (or 15 oz can)
- 1 ear organic corn (grilled and kernels cut from cob OR 16 oz bag frozen sweet corn kernels)
- ½ of any 2 diced (red, green, yellow, orange) peppers
- 1 avocado (diced)
- ½ cup chopped scallions
- 2 tablespoons olive oil
- 1 lemon (juice)
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp sea salt
- * Pepper to taste
- Using a fine mesh strainer, rinse quinoa with cool water until the water runs clear.
- Combine quinoa and water in a saucepan. Bring to a boil.
- Reduce heat to a simmer and continue to cook covered for 15 minutes or until all water has been absorbed.
- Remove from heat and let stand for 5 minutes covered; fluff with a fork.
- Mix the quinoa, black beans, corn, peppers, scallions and avocado in a large bowl
- Mix the olive oil, lemon juice, cumin, oregano, sea salt, pepper in a small bowl.
- Toss salad in the dressing.
- * Get Creative:
- • You can add diced mangoes, red onions or chopped cilantro. Choose one, choose all… that’s up to you.
- • You can substitute quinoa for brown rice or whole grain pasta, tortillas, or a bed of dark leafy greens.
Recipe by Eileen Z. Fuentes at http://www.eileenzfuentes.com/2012/07/latin-inspired-quinoa-salad/
3.3.3077