This spring/summer salad is easy to make, packs well as a lunch and will store for 3 days in the frig. This is a vegan high protein dish. Stay healthy this summer while enjoying a nutritious meal!
1/2 cup Quinoa (any variety will work) – always rinse quinoa thoroughly under running water.
1 cup plus 1 Tbsp water
1 Tbsp grape seed oil
Bring water to boil and add quinoa and oil. Cover and simmer for 10-12 min over low heat. Remove from cooktop and fluff grain with a fork then allow to cool (about 1/2 hour)
These next ingredients are mixed into the cooled quinoa.
1 can black beans – rinsed
1 can kernel corn – rinsed
4 tsp. lime juice or more to taste
1-2 tsp grape seed oil (can use olive oil if preferred)
2 Tbsp. chopped cilantro
1/2 tsp coriander powder
1/2 tsp cumin powder (freshly ground seed is best)
Salt & Pepper to taste
Additions – optional:
– 2 cups diced tomatoes
– 1 cup diced red pepper
– 2 tsp. chopped green chiles
Serves 4-6 people. Store in the refrigerator for up to 3 days. Quinoa and black beans are excellent protein sources.