Monday, February 6, 2012

quinoa salad


3 Cup
cooked quinoa (1 cup dried)
1/3 Cup
freshly squeezed lemon juice (about 2 lemons)
3 Tablespoon
2 Teaspoon
ground cumin
1 Teaspoon
1/4 Teaspoon
1-1/2 Cup
canned black beans, rinsed
1-1/2 Cup
corn kernels (about 2 cobs) or defrosted frozen
small red onion, thinly sliced
1 Pint
cherry tomatoes, quartered
1/2 Cup
slivered almonds, toasted
cup chopped green or black olives
1/4 Cup
chopped fresh mint
1/4 Cup
chopped fresh coriander


  1. Cook quinoa
  2. While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
  3. Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
  4. Drizzle with vinaigrette. Toss to combine.
Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving

No comments:

Post a Comment