Makes 4 to 6 servings for a main course or 8 as a side dish
Ingredients
- 1 ½ cups quinoa
- 1 ½ cups cooked black beans
- 1 ½ cups cooked kidney beans
- Tip: If you buy canned beans always rinse them so cut down on the sodium content
- 1 ½ tablespoons red-wine vinegar
- 1 ½ cups cooked corn
- 1 ripe avocado diced
- Tip: Use fresh corn in the summer, or frozen in the winter, again if you use canned rinse it before cooking
- 1 ½ cups diced tomatoes
- ¾ cup finely chopped green bell pepper
- ¾ cup diced banana peppers
- ¼ cup finely chopped coriander
- 5 tablespoons fresh lime juice
- 1 teaspoon salt
- Tip: If you are watching your sodium intake, use salt substitute
- 1 ¼ teaspoons ground cumin, or to taste
- 1/3 cup olive oil
Making the Dish:
- Clean and prep quinoa as indicated on box or bag: Typically you will need to wash the quinoa under water until the water is clear
- In a large saucepan bring water to boiling, then add quinoa and cook for about 10 minutes
- While the quinoa is cooking, start another saucepan with about 3 cups of water for step 5
- Drain quinoa and rinse under cold water
- Next, using a sieve you will put the quinoa over a saucepan with boiling water, cover the quinoa with a towel and lid
- The object here is to steam the quinoa so you don’t want it touching the boiling water
- Steam until it appears light and fluffy (usually about 8 to 10 minutes)
- Once light and fluffy, put quinoa into a large bowl and let it cool (stir it occasionally to help cool faster)
- Mix the beans, vinegar, salt and pepper in a small bowl
- Once the quinoa is cool, add the bean mix from step 6, the bell pepper, banana pepper, coriander, avocado, tomatoes and corn
- Make the dressing: Combine the lime juice, salt, and cumin ina small bowl. As you whisk these ingredients together, add the oil and continue whisking. Once combined, add to the quinoa salad.
- Serve salad at room temperature and enjoy!