I love the combo of fresh cilantro with beans, tomatoes and Mexican flavors.
Quinoa is a quick and easy grain to cook. This salad recipe is fast and easy to make. It’s a great summer dish loaded with flavor and protein, is vegan and fat free. Healthy, hearty and tasty.
Ingredients: all of my ingredients are organic and non-GMO
1 cup plain uncooked quinoa and 1/4 cup of red uncooked quinoa.
1 cup frozen corn kernels, thawed (could use fresh corn off the cob)
2 cups water or veggie stock
pinch of Himalayan salt
15 oz. black beans, rinsed and drained
1/2 cup diced yellow or red pepper
1/2 cup diced tomotoes or halved cherry tomatoes
1/4 cup fresh cilantro leaves, diced
2 tsp lime zest
1 tbsp lime juice
2 tsp cumin
2 tsp chili powder
2 tbsp tamari
2 tsp apple cider vinegar
Place quinoa, corn and salt in water or stock and bring to a boil. Simmer, covered for about 20 minutes on low. While quinoa is cooking make dressing by whisking together dressing ingredients in small bowl. After quinoa is done cooking transfer to a bowl and fluff with a fork. Stir in black beans and tomatoes, peppers, cilantro and dressing. Stir to mix well. Season with more salt if needed. It’s great warm, cold or even good the next day.