Quinoa Salad
Servings: 4 people
- ¾ cup (150 grams) uncooked quinoa or about 2¼ cups cooked quinoa
- 1 can (15 ounces) (240 grams) black beans 1½ cups / 240 grams cooked black beans, or ½ cup / 100 grams dried black beans
- 2 cups (300 grams) cherry tomatoes quartered or halved
- 1½ cups (200 grams) cucumber diced
- 1 cup (150 grams) corn kernels
- ½ (50 grams) red onion chopped
- ½ cup (12 grams) cilantro chopped
- 1 ripe (1 ripe) avocado diced or sliced
- 1 (1) jalapeño or more to taste, thinly sliced
For the dressing
- 4 tablespoons (4 tablespoons) extra virgin olive oil
- 4 tablespoons (4 tablespoons) lime juice
- 2 tablespoons (2 tablespoons) maple syrup
- 1 clove (1 clove) grated garlic
- 1 teaspoon (1 teaspoon) grated ginger
- 1 teaspoon (1 teaspoon) salt or more to taste
- COOK THE QUINOA: Rinse ¾ cup uncooked quinoa and add it to a pot with plenty of boiling water - at least 3 cups.Cook for 10 to 12 minutes then drain it in a fine-mesh sift.Put the sift over the pot to allow the quinoa to steam off and finish draining.
- CHOP THE VEGGIES: To a large mixing bowl, add 1 can (15 ounces) black beans (drained and rinsed), 2 cups cherry tomatoes (quartered), 1½ cups cucumber (diced), 1 cup corn kernels, ½ red onion (chopped), ½ cup cilantro (chopped), 1 ripe avocado (diced), 1 jalapeño (thinly sliced), and the cooked quinoa.
- MAKE THE DRESSING: Whisk 4 tablespoons extra virgin olive oil, 4 tablespoons lime juice, 2 tablespoons maple syrup, 1 clove grated garlic, 1 teaspoon grated ginger, and 1 teaspoon salt in a small bowl.MIX THE SALAD: Pour dressing over the salad and toss until well combined. Taste and adjust for salt before serving.
