This quinoa salad is pretty darn fantastic. It is crisp, light and the PERFECT lunch. I had this last week at a church function and brought the recipe home after I went back for a second helping. The next day I made a double batch for my family and enjoyed eating on it for a few days. The flavors are very simple–lime is the prevalent flavor of the dressing which really helps to emphasize the natural flavors of the peppers, black beans and cilantro. I hope this will be as much of a hit at your house as it was at mine.
1 cup dried quinoa, cooked per package directions and cooled- should yield about 3 cups cooked
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
3 green onions, sliced thin
1/2 bunch cilantro, leaves plucked off and roughly chopped- about 1/2 cup packed
1 can black beans, rinsed and drained
1 can yellow corn, rinsed and drained
1/2 cup lime juice
1/4 cup olive oil
2 tsp cumin
1-2 tsp salt
In a large bowl combine the salad ingredients and toss together slightly. In a small bowl or liquid measuring cup, combine the dressing ingredients and whisk to combine thoroughly. Pour about half the dressing over the salad and toss to coat, taste and add more dressing as needed until you get the desired taste. You may need to add more salt while you are doing this. Chill until serving.