Latin-Inspired Quinoa Salad
 
Cook time
Total time
 
Cuisine: Latin
Ingredients
  • 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
Instructions
  1. Using a fine mesh strainer, rinse quinoa with cool water until the water runs clear.
  2. Combine quinoa and water in a saucepan. Bring to a boil.
  3. Reduce heat to a simmer and continue to cook covered for 15 minutes or until all water has been absorbed.
  4. Remove from heat and let stand for 5 minutes covered; fluff with a fork.
  5. Mix the quinoa, black beans, corn, peppers, scallions and avocado in a large bowl
  6. Mix the olive oil, lemon juice, cumin, oregano, sea salt, pepper in a small bowl.
  7. Toss salad in the dressing.
  8. * Get Creative:
  9. • You can add diced mangoes, red onions or chopped cilantro. Choose one, choose all… that’s up to you.
  10. • 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/