Summer Fresh Quinoa Salad

Richmond InStep for Life > 2017 - Summer Cooking Class > Summer Fresh Quinoa Salad

Yields1 Serving

Ingredients

1 1/2 cups Quinoa (tri-color)

2 3/4 cups Water

1 pinch of Sea salt

Mixture

1 cup Black beans - fresh or can

1 cup Corn - fresh, frozen or can

1 cup Cucumber, diced

1/3 cup Red peppers, diced

1/3 cup Orange peppers, diced

1/4 cup Red onion, finely chopped

1/4 cup Fresh parsley, finely chopped

1/4 cup Fresh cilantro, finely chopped

Rinse quinoa thoroughly. Bring 2 3/4 cups water and salt to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 15 to 20 minutes, or until quinoa is tender and transparent.

Fluff with a fork and allow quinoa to cool down. Place in a large mixing bowl. Stir in mixture: black beans, corn, cucumber, peppers, onion, and herbs. Add lemon vinaigrette dressing to taste-stir again. Place in refrigerator to chill before serving. Stir once more before serving. Enjoy!