Quinoa Salad
Total time
30 minutes
Source
foolproofliving.com/quinoa-black-bean-salad
Based on Dana's recipe. Doubled the sauce volume because we like it that way.
ingredient
amount
procedure
Quinoa
1 cup
Water
1¾ cup
Simmer quinoa 15 min
Remove from heat, cover 10 min
Corn niblets, rinsed and drained
1 can
Beans, rinsed and drained
19 oz (1 can)
Bell pepper, medium dice
1 large
Red onion, small dice
½ medium
Spinach
½ bunch
Mix with cooked quinoa
Olive oil
½ cup
Garlic, minced
2 cloves
Lime, zest and juice
2 limes
Maple syrup
2 Tbsp
Ground Cumin
2 tsp
Salt
2 tsp
Black Pepper
½ tsp
Avocado, mashed
2
Mix dressing
Fresh Parsley
¼ bunch
Mix salad with dressing, top with parsley
Add quinoa and water to pot. Bring up to boil, then simmer on low for 15 minutes.
Remove from heat and leave covered for 10 minutes. Fluff with a fork.
Mix corn, beans, bell pepper, onion, and spinach with cooked quinoa. Allow the warm quinoa to wilt the spinach.
Mix olive oil, garlic, lime, maple syrup, cumin, salt, pepper, and avocado to make the dressing.
At serving time, mix the salad with the dressing, then top with parsley. Store leftover salad and dressing separately.
Try black or red beans.
Consider a double recipe to use the full bunch of spinach & onion.
Start cooking the quinoa before prepping the other ingredients.
Can be prepared ahead of time if salad and dressing are stored separately.