Fiesta Quinoa Salad


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Love this recipe. It has some of my favorite summer ingredients in here. Limes, cilantro, tomatoes- it’s so good. (And for all you gluten free, this ones for you too)! It’s real easy, which is nice, and it doesn’t take too long either. Great summer side dish, just sayin. Enjoy!

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Fiesta Quinoa Salad

1 cup white quinoa, plus 1/4 cup red quinoa, washed and drained

1 cup fresh corn, off the cob

2 cups filtered water

Pinch sea salt

1 can (15 ounces) black beans, rinsed and drained

1/2 cup finely diced yellow pepper (or another color bell pepper)

1/2 cup diced tomatoes

1/4 cup cilantro leaves

Dressing:

2 teaspoons lime zest

2 tablespoons lime juice

2 teaspoons cumin

2 teaspoons chili powder

2 tablespoons tamari

2 teaspoons apple cider vinegar

Instructions:

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 flame.

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

Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.

Season with sea salt if needed. Serve warm or cold the next day.

 

(Adapted from Forks Over Knives)

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