From August 2014:
GF, Vegan, Vegetarian
Whether you’re entertaining for a crowd or delighting in some alone time, this quinoa salad will keep you AND your company satisfied all summer long. It is chock full of protein, vitamin C, antioxidants, healthy fat and immune-boosting properties. I’ve been enjoying mixing the various colors of quinoa to give this salad even more of an artful punch.
1 1/2 C tri-color quinoa (a mix of white, red and black)
3 C water
1 red pepper, diced
1 C sweet yellow corn (frozen is fine if fresh isn’t available)
1/4 red onion, diced
4 cloves garlic, minced
3/4 C extra virgin olive oil
Juice of 2 limes
16 oz cooked black beans, rinsed
16 oz cooked chick peas, rinsed
1 C fresh cilantro, chopped
Sea salt and black pepper, to taste
Rinse quinoa in a fine-mesh strainer in order to remove its natural pesticide coating. If you don’t rinse, the quinoa will taste soapy. Mix quinoa and water in a stock pot and bring to a boil. Cover and simmer for approx. 15 minutes, until the water is fully absorbed. Remove from heat. In about ten minutes, fluff with a fork.
While quinoa is cooking, place all other ingredients in a bowl. Once quinoa has cooled, mix the quinoa and all other ingredients together in a serving bowl and place in the refrigerator until ready to serve. You can add some more cilantro to the top when ready to serve. If you are not a cilantro fan (and I am fully aware there are many of you), feel free to use fresh parsley, instead.
The salad should keep for 3-4 days, at least. Enjoy!!