The recipe for this quinoa salad is quick, easy, wholesome and tastes amazing. Just takes a few simple ingredients and with the weather warming up, this is a great refreshing salad to start off dinner. The black beans add the necessary protein to this recipe and make it a complete meal. There were a couple of times when we ended up serving the quinoa salad as the main entrée, served with some stir fried vegetables.
Here’s the ingredient list:
- 2 cups cooked Quinoa
- 2 cobs of fresh corn
- ½ can of Eden Organic Black Beans (no salt added)
- 2 small tomatoes, diced
- Small bunch of cilantro, chopped
- 1 tsp ground black pepper
- Salt to taste
I usually cook the Quinoa in a rice cooker with extra water (or a broth made with Vegan Bouillon) so it comes out moist. Boil the corn for about 10 minutes and then cut out the kernels from the cob. In a large bowl mix all of the ingredients, add salt to taste. Be generous with the cilantro, add a squirt of fresh lime helps too and voilá! You got yourself an amazing looking and tasting quinoa salad.