Quinoa has a great texture, nutty flavor, and unlike most grains, is high in protein. Also, it is fat burning and heart healthy. So, make a little extra than the recipe calls for and throw some in whatever you are making. Soup, salad, tacos, smoothie. Whatever. This is one of my favorite summertime sides. The secret is in preparing the quinoa. Make sure to soak it, so that it’s not bitter, and don’t overcook it so that it’s not mushy. It’s a great salad to bring along to a friends BBQ—the perfect complement to ribs, and also goes well with chicken and burgers. And like I said before, its good for you!
Quinoa Salad with Corn and Black Beans
- 1 1/2 cups dry quinoa
- 1/4 cup diced red onion
- 2 cups black beans
- 1 cup sweet corn
- 1 cup roasted red peppers
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp organic ground cumin
- 1/4 cup dried organic parsley
- 1/2 tsp fine sea salt
- 1/2 tsp organic ground black peppercorns
Soak quinoa in cold water for 10 minutes. Scrub the grains together between your hands to remove the bitter coating.
Strain and rinse through a fine sieve.
Bring quinoa to a boil in 3 cups of water.
Reduce heat and simmer for 15 minutes.
Remove from heat and let cool.
Add red onion, black beans, corn and red peppers to quinoa.
Combine the dressing ingredients and pour over the rest of salad ingredients. Stir until well blended.
Chill and serve!