We all do quinoa right? Gluten free. Excellent protein source. Good fiber. Winner.
Here is a good quinoa salad to try. It could be lunch. Could be dinner. Could be a side dish. Your call.
Quinoa Corn salad with Cilantro dressing
serves 4
- 1/2 cup quinoa
- 1 cup veggie broth
- 1 can black beans, drained (organic if possible)
- 2 cups roasted corn kernels
- 1/2 pint cherry tomatoes or 14 (quartered)
- 2 tablespoons extra virgin olive oil
- 1 tsp onion salt
- 1/2 cup cilantro lime dressing (I used Trader Joe’s brand but anyone cilantro dressing would work)
- zest of half a lime
- salt and pepper to taste
- 1 tablespoon chopped fresh cilantro (optional)
1) Cook quinoa with veggie broth by adding 1/2 cup quinoa to 1 cup veggie broth. Bring it to a boil, lower heat and let simmer, covered for 15 minutes.
2) Combine beans, corn, tomatoes, olive oil and salt in a bowl
3) Zest your lime over your bean/corn mixture.
4) Add quinoa to your mixture.
5) Stir in cilantro dressing
6) Add salt and pepper to taste
7) Gently toss to incorporate the flavors