This is my version of “Inca” Quinoa Salad. It is fast, easy and everyone (even the kids) absolutely love it. Quinoa is packed with protein and fiber. Coincidentally, this recipe is also vegan (quite by accident). It is versatile as well. In fact, I just had leftover salad in a wrap with avocado, Morningstar Grillers, scallions & feta cheese. Yum!!
- 2 cups quinoa, cooked (I add a couple of vegetable bouillon cubes so it’s cooking in broth)
- 1 cup frozen corn or one can of corn
- 1 (16 ounce) can of SW Pinquitos drained. This is not an ad for S&W. These beans come flavored with Cumin and are simply the perfect bean for this dish in flavor and size.
Alternatively, I recommend black beans. - 1 tomato, chopped into small cubes (should be no bigger than the beans if possible)
- ½ cup of cucumber, chopped into small cubes
- 1 bunch green onion, chopped (yummy but optional)
- 1/4 cup cilantro or 1/4 cup Italian parsley, chopped
- 2 tablespoons lemon juice (I actually squeeze in on whole lemon or 2 limes but this is to taste)
- 1 teaspoon cumin, ground (to taste)
- Salt & Pepper to taste
Cook the quinoa as recommended on the package, adding the bouillon cubes if desired. I use a rice cooker which shuts off automatically when done making it fast and convenient.
Once the quinoa is ready, add all of the rest of the ingredients and toss together. Add salt and pepper to taste. I recommend tasting before adding salt, especially if you used bouillon to cook the quinoa.
Serving Suggestions:
- Serve as a salad topped with fresh green onion or cilantro as a garnish
- Serve with chips as is or add in Avocado
- Makes a great addition to any sandwich wrap
Click for Nutrition Facts for additional Quinoa Nutrition Information
Enjoy!
~Maven
1 comment:
Thanks!!! Sounds yummy!
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