Quinoa is a great grain that is very versatile. It pairs with almost any protein you can think of and is even great in soups. You can make a lot of it once, and use it throughout the week. To give it a little more flavor for a side dish, you can always use half chicken stock and half water. It only takes about 12 minutes to cook too!
Bring 2 cups of water and 1 cup of quinoa to a boil. Cover and reduce heat to a simmer. Cook for 10-12 minutes.
Recipe adapted from Autumn Calabrese
*This recipe makes 12 cups of salad. I usually make half of this recipe for my family, and it lasts us a few days.
1⁄3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt)
1⁄3 cup olive oil
2 cans black beans, (15-oz. ea.) drained, rinsed
4½ tsp. red wine vinegar
Ground black pepper
4 cups water
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 (10-oz.) bag frozen corn, thawed
1 bunch fresh cilantro, finely chopped
1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
2. Slowly add oil, while whisking constantly. Set aside.
3. Combine beans, vinegar, and pepper in a medium bowl; mix well. Set aside.
4. Bring 4 cups of water and 2 cups of quinoa to a boil. Cover and reduce heat to a simmer. Cook for 10-12 minutes. Remove from heat. Cool for 15 to 30 minutes. Set aside.
5. Place cooled quinoa in a large bowl. Fluff with a fork.
6. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend.
This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for several days.