This quinoa salad is simple, delicious, and packed with plant-based protein. It’s an easy dinner idea you can make ahead and refrigerate, ready in under 30 minutes. Healthier than macaroni or potato salad, it offers a nutritious alternative.
Quinoa, a versatile superfood, is rich in magnesium, iron, calcium, and all nine essential amino acids, making it a complete protein. It’s also low-calorie, high in fiber, and gluten-free.
INGREDIENTS:
Salad
1 1/2 cups uncooked quinoa
3 cups water (or vegetable or chicken broth)
2 – 15 ounce cans black beans, rinsed and drained
1 1/2 cups corn kernels, (fresh, or frozen and defrosted)
1/4 cup fresh cilantro leaves
2 avocados, diced into 1/2 inch cubes
1 – 1/2 cups grape tomatoes, sliced in half (about a pint)
Dressing
1 clove garlic, minced
1/4 cup extra virgin olive oil or avocado oil
1/2 cup fresh ginger root, peeled and minced
1/4 cup fresh lime juice
2 tablespoons white balsamic vinegar
1 tablespoon honey
Zest from one lime
1/4 cup fresh cilantro leaves (stems okay)
Salt and pepper to taste
Rinse and drain quinoa. Cook quinoa with water or flavorful broth according to instructions on package. Set aside and allow to cool to room temperature.
Prepare the dressing. Add all of the dressing ingredients to blender jar and process until smooth. Taste and adjust for balance and seasoning. Store in jar in refrigerator.
In a large bowl, combine beans, corn kernels, cilantro, avocado, and tomatoes. Lightly toss with cooled quinoa.
Pour dressing over salad. Refrigerate salad to allow flavors to meld, at least an hour.
YIELD: Serves 6
VARIATIONS:
- Add a handful of arugula or micro greens to each bowl for additional nutrients.
- For added protein, top with tinned salmon, cooked shrimp, or chopped cooked chicken.
