Quinoa Salad

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2 cups water

1 cup  quinoa (soak in cold water previously)

3 cans black beans 15 oz cans rinsed and drained

3 cups corn fresh or frozen

1/2 large red onion diced

3 stalks celery chopped

1 red bell pepper chopped

4 cloves garlic pressed

3/4 C Olive oil

6T  fresh lemon juice

1.5 C Chopped cilantro

2 T of Cumin

1 T of your favorite vinegar-based hot sauce (I love Valentina) you can use more

3T salt or season salt or Goya Adobo

 

  1. Bring water to the boil with some salt.  Add quinoa to a boil.  Simmer covebig goyared for 20 minutes and fluff with fork.  
  2.  Meanwhile, combine beans, corn, red onion, celery and bell pepper in a large bowl and mix well.
  3. Mix garlic oil, lemon juice, cilantro, cumin, hot sauce, and salt and whisk together.  Let sit for 15 minutes while quinoa is cooking and cooling.
  4. Pour dressing over quinoa and bean mixture and let marinate for at least 8 hours in the refrigerator.  Overnight works well.

 


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