Quinoa Salad
Super light yet packed with flavor and a little bit of heat. Feel free to add additional ingredients such as chick peas or avocados to pack it with healthy proteins and fats.
Ingredients
- 2 cups boiling water with salt
- 1 cup Bob’s Red Mill GF Quinoa from Juthour
- 1 TSP Fresh Lemon Zest
- 3/4 Cup Corn
- 1 Cup Cherry Tomatoes quartered
- 1/2 Cup Green Onions
- 1 1/2 Cup Kidney Beans
- 1/2 Cup Palmetto
- 1/4 Cup Chopped Cilantro
- Salt/Pepper to Taste
Dressing
- 2 TBSP fresh lemon juice
- 1 TBSP Olive Oil
- 1 TSP Salt
- 1 TSP Cumin
- 1/2 TSP Chili Sauce or more to taste
Instructions
- Bring 2 cups of water to boil. Add salt.
- Add 1 cup Bob's Red Mill Quinoa.
- Cover and cook for 12 - 15 minutes on medium heat.
- Fluff off, rinse, and allow to cool down before tossing salad.
- Mix in all salad ingredients and season with salt/pepper to taste.
- Mix all the dressing ingredients and fold into salad.
- Allow to sit in the fridge for 2 hours at least and serve.
Notes
