What I love most about this recipe is that it can be prepared several days and advance and stores nicely when you have leftovers. Additionally, it’s perfect for summer BBQs because it doesn’t need to be refrigerated constantly, so it can be left on the picnic table for guests to enjoy without worrying about food poisoning. It’s a nice change of pace! Check out what my pals over at Healthier Steps had to say about this salad:
“So I hear you are getting tired of rice, looking for a way to use quinoa, or maybe you want a new way to prepare salad. Or you just want a quick and easy meal that won’t hurt you at some point. Well you couldn’t possibly get better than this salad…great tasting, and gluten free!”
Don’t forget to use salt and pepper to your preferences, and if you’re like me, add extra cilantro! (Seriously, can there ever be TOO much cilantro?) Enjoy!
Ingredients
Salad
1 cup quinoa
2 cups water
1 1/2 cups black beans, cooked and drained OR 1 15 oz. can black beans, drained
1 1/2 cups frozen corn OR 1 15 oz. can corn, drained
1 cup tomatoes, de-seeded and diced
1/2 red bell pepper, diced
2 scallions, finely chopped
1 avocado, chopped
1/4 cup cilantro, chopped
Dressing
2 tablespoons Bertolli extra virgin olive oil
2 tablespoons ReaLemon lemon juice
1 tablespoons Log Cabin maple syrup
1/2 teaspoon McCormick cumin
1 1/4 teaspoon Morton salt or to taste
Instructions
Wash quinoa and drain using a fine mesh strainer. Add quinoa and water to a medium pot and bring to boil. Reduce heat and simmer covered until fluffy and tender (about 15 minutes). Remove pot from heat and keep covered for 5 minutes. Fluff with fork and allow to cool. To assemble the bowl, fill bowl with quinoa, black beans, corn, tomatoes, bell pepper, scallion, avocado and cilantro. Prepare dressing in a small bowl and pour over quinoa salad.
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Quick Tip – Don’t have these exact ingredients on hand? No problem. Swap red pepper for green pepper or black beans for pinto beans. This recipe is really versatile.
thank you to Healthier Steps for this fabulous recipe.
There can always be TOO MUCH cilantro!