This savory and hearty salad is great as a main-dish salad for lunches or as a side for potlucks and parties! Indulge in the simple goodness of whole grain and veggies!
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Salad
Cuisine: Mexican
Servings: 6people
Calories: 263kcal
Ingredients
Cook the Quinoa:
¾cupQuinoa(rinsed
1 ½cupWater
Make the Dressing:
1cupOnionRoughly Chopped
5clovesGarlic Minced
3tablespoonLemon Juice
1tsp Salt
2tablespoonOlive Oil + 2tsp for Sautéing onion and garlic
¼cupCilantro(Not packed)
Add a few slices of fresh jalapeño for spice if you like it!
The Veggies:
1canBlack BeansDrained and Rinsed
1canCornDrained
1cupDiced TomatoPrefer grape tomatoes for long-lasting texture
1cupDiced Cucumber
Instructions
Cooking the Quinoa:
Rinse Quinoa under cool running water for a couple minutes.
Add to water in medium saucepan and bring to boil over medium heat. Once boiling, add lid and reduce heat to low.
Simmer for approx. 15-20 minutes checking at around 15 minutes for moisture level to prevent burning.
Once done spread on baking sheet to cool more quickly.
Dressing:
Roughly Chop onion and mince garlic into frying pan with two teaspoons olive oil. Sauté' over low heat until onion is clear and soft.
Combine with other dressing ingredients and puree in blender until smooth.
The Veggies:
Drain and Rinse can of black beans as well as corn. Chop tomatoes and cucumber to desired size.
Add room temp or cooled quinoa to other ingredients and pour dressing over all, mixing gently.
Eat at room temp or chill for several hours for a refreshingly cool salad. Serve with a garnish of cilantro.
Notes
This salad is excellent in lunches the next day. However, after a period of time, flavors tend to get absorbed by the quinoa. You may want to have a little extra salt or lemon on hand to add.