Author Notes
A quick & simple Quinoa salad recipe perfect for summer. Can be eaten hot or cold as a main dish or side dish. Vegetarian, Gluten-free and ridiculously delicious. —Indira @ illcookyouwash
Ingredients
- For the Quinoa
-
3/4 cup
Quinoa, dried
-
1/2 cup
Black beans, cooked
-
1/3 cup
Bell Peppers, diced (any colour or a combination)
-
2
small Tomatoes, sliced
-
1/2 cup
Corn
-
1/4 cup
Shallots, chopped
- For the Vinaigrette
-
1/3 cup
freshly squeezed Lime Juice
-
2 teaspoons
ground Cumin
-
1 tablespoon
Olive Oil
-
3/4 teaspoon
Salt
-
1/4 teaspoon
freshly ground Black Pepper
Directions
-
Cook Quinoa according to package directions.
-
Whisk Vinaigrette ingredients until thoroughly combined.
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Add all other ingredients to cooked quinoa along with vinaigrette and stir until combined.
-
Refrigerate overnight to allow flavours to absorb, or eat immediately if you're very hungry.
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