Have you ever tried quinoa? If you have not experienced this high fiber and protein packed grain, I highly suggest you do so. Just a little bit goes a long way, and there are endless variations and ingredients to mix and match with, making each time you try it completely different.
Being gluten, vegan, and vegetarian friendly, quinoa has become one of my favorite starches to eat.
My first time cooking with it resulted in a light and simple Summer Quinoa Salad. This recipe is a little more hearty, packed with colorful vegetables, and adds a black beans, fresh cilantro, and lime juice.
Easy to eat warm or cold, I enjoy this side any way, every time.
1 cup quinoa
1/2 cup corn, raw (1 ear)
3/4 cup chopped peppers (red, green, or both)
1 cup grape/cherry tomatoes, halved
1 15 oz. can black beans drained and rinsed
1 tsp cumin, ground
1/4 tsp cayenne pepper
1 lime, wedged
1 1/2 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
1. Prepare Quinoa according to directions on package. While cooking, chop and prep vegetables.
2. While quinoa is cooling, prepare dressing and set aside.
3. In a large bowl, combine cooked quinoa, corn, black beans, peppers, tomatoes, cilantro, and spices. Add dressing and toss gently.
4. Squeeze lime into bowl and add salt and pepper to taste.
5. Serve with lime wedges.
Cook quinoa and prep other ingredients
Prepare the dressing.
Combine vegetables, spices and quinoa in a large bowl.
(Love the colors!)
Add dressing, salt and pepper to taste. Toss gently.
Squeeze a lime over top. Toss gently.
Serve alone or with lime wedges for a fancy look and extra flavor.