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Quinoa Salad with Corn & Black Beans

A great summertime side. 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 BBQ—the perfect complement to ribs, and also goes well with chicken and burgers.

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Instructions

  • 1.Soak quinoa in cold water for 10 minutes. Scrub the grains together between your hands to remove the bitter coating.
  • 2.Strain and rinse through a fine sieve.
  • 3.Bring quinoa to a boil in 3 cups of water.
  • 4.Reduce heat and simmer for 15 minutes.
  • 5.Remove from heat and let cool.
  • 6.Add red onion, black beans, corn and red peppers to quinoa.
  • 7.Combine the dressing ingredients and pour over the salad. Stir until well blended.

Salad Ingredients

  • 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

Dressing Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons organic ground cumin
  • 1/4 cup dried organic parsley
  • 1-1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground organic black peppercorns