This is a summertime staple for me - it's great for meal prep, as it honestly does taste better the next day and keeps well for 4-5 days in the fridge. Don't worry about exact precision with the measurements on the beans and veggies. You can also be a bit flexible and use what you have as far as oils and vinegar. Lemon juice can work in place of lime if you don't have it, but I prefer lime. (I have also seen some people add a bit of honey or maple syrup to the dressing, but I haven't tried that.)
Quinoa and Bean Salad
- 1 cup quinoa, rinsed (about 3 cups cooked)
- 1 can (15 oz or 425g) black beans or chickpeas, drained and rinsed well
- 1 cup corn kernels (optional)
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1/2 cup bell pepper, diced
- 1/4 cup (4g) fresh cilantro, chopped fine (optional)
- 1/4 cup (60ml) lime juice
- 1 tbsp apple cider or red wine vinegar (optional)
- 1/4 cup (60ml) olive oil
- salt and pepper to taste
- optional: cayenne pepper or cumin to taste
Instructions:
- Cook quinoa according to package instruction. Cool.
- In a large bowl, combine quinoa, beans, vegetables, and cilantro
- In a separate small bowl or a salad dressing mixer (I like this one), mix lime juice, olive oil, vinegar, and seasonings. Pour over salad and toss to combine.
- Can be served immediately, but refrigerate overnight for best flavor.
Try these add-ins, best added just before serving:
- diced avocado
- cherry or grape tomatoes, halved
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