Quinoa Salad

 

Ingredients

For the Quinoa Base

• 3 cups water
• Pinch of salt
• 1.5 cups rinsed quinoa

Salad Mix

• 1 cup chopped parsley
• 1 cup diced red onion
• 1 cup diced cucumber
• 1 cup diced red bell pepper
• 1 cup edamame
• 1 cup corn
• 1 (16 oz) can rinsed black beans

Dressing

• 1/4 cup extra virgin olive oil
• Juice of 2 small lemons (optional: add zest)
• 1/2 teaspoon cumin powder
• 1/4 cup rice vinegar
• 3 teaspoons agave syrup

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Instructions

Preparing the Quinoa

1. Cook Quinoa:
   • In a pot, combine the water, a pinch of salt, and the rinsed quinoa.
   • Cover and bring to a boil on high heat. Stir occasionally.
   • Continue cooking until the water is evaporated.
2. Cool Quinoa:
   • Remove the pot from the heat.
   • Fluff the quinoa with a fork.
   • Set aside and allow to cool down completely.

Assembling the Salad

1. Mix the Ingredients:
   • In a large bowl, combine the cooled quinoa with the chopped parsley, diced red onion, diced cucumber, diced red bell pepper, edamame, corn, and black beans.

Making the Dressing

1. Prepare the Dressing:
   • In a small bowl, mix together the extra virgin olive oil, lemon juice (and optional zest), cumin powder, rice vinegar, and agave syrup until well combined.

Final Assembly

1. Dress the Salad:
   • Pour the dressing over the quinoa salad.
   • Toss gently until all ingredients are evenly coated.
2. Serve and Store:
   • Enjoy immediately or refrigerate in an airtight container. For best quality, consume within 3 to 4 days.