For me, this is a go-to recipe to bring to summer cookouts. It’s flavorful and a great alternative to refined flour pasta salad! I enjoy adding 1-2 TBS Siracha, and anything else fresh from the garden or farmer’s market. I like to serve it on a bed of fresh greens and with chopped up grilled chicken to make this salad a meal.
My recipe is modified from DetoxInista's version.
Ingredients:
Salad:
1 cup dry quinoa , rinsed
1 red bell pepper , seeded and chopped
1 cup cucumber, chopped
½ red onion , finely chopped
1 cup cherry tomatoes , quartered
3 green onions , chopped
½ cup freshly chopped cilantro , or more to taste
1 (15 oz.) can black beans , drained and rinsed]
Dressing:
2 tablespoons extra-virgin olive oil
¼ cup freshly squeezed lime juice
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 clove garlic , minced
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 teaspoon fine sea salt , plus more to taste
Directions:
Rinse quinoa in a fine mesh sieve under running water, drain. Add to a saucepan and cover with 1 ½ cups of filtered water. Bring to a boil, then reduce to low, cover and let gently simmer for 10 minutes. Remove from heat. Keep the lid on for 5 minutes, then fluff it with a fork and set aside to cool.
While the quinoa is cooking, combine dressing ingredients in a large bowl and stir well.
Combine quinoa, beans, fresh cilantro and dressing, along with the bell pepper, cucumber, red onion, tomatoes, and green onion. Stir well.
Adjust the seasoning to taste and chill for at least 1 hour before serving, tastes best after 4 hrs.
Stores well in the fridge for up to 5 days.
Modifications: Add any extra toppings you love, sliced avocado and roasted veggies complement well, so does fresh salsa or siracha.
Enjoy!
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