Sorry for not posting in a while. I was on vacation over the 4th and just got time now to post salads from last week. This salad is one of my favorites. Quinoa is really growing on me. I also just learned this weekend that it’s a complete protein.
Adapted from Robin Robertson’s 1,000 Vegan Recipes.
Ingredients
makes 5+ servings
- 6 cups water
- 3 cups quinoa
- salt
- 4 cups frozen corn, thawed
- 1 can pinto beans
- 1 can black beans
- 4 celery ribs, diced
- 5 tomatoes, diced
- 1 bell pepper, diced
- 4 tablespoons chopped fresh cilantro
Dressing:
- 2 garlic cloves, minced
- 1 hot chile, minced
- 6 tablespoons lemon juice
- 4 teaspoons agave nectar
- ½ cup olive oil
- black pepper, to taste
Cook the quinoa in a large saucepan. Bring the water to boil over high heat. Add the quinoa, salt the water, and return to a boil. Reduce heat to low, cover and simmer until the water is absorbed, about 20 minutes. Transfer the cooked quinoa to a large bowl. Add the corn, beans, celery, tomatoes, bell pepper, and cilantro. Mix and set aside.
In a blender or food processer, mix the garlic, chile, lemon juice, agave, olive oil, and black pepper. Add dressing to salad and toss to combine.
