Mexi-Quinoa Salad

Mexi-Quinoa Salad

I found a great recipe recently for tabbouleh, made with quinoa for those of us who are gluten-intolerant. It’s beautiful, healthy, cool, and refreshing for a summertime meal.

Today I decided to make a new version of the tabbouleh recipe. This one has black beans, cilantro, olives, cumin, and corn in it, and it turned out great! It has protein from the quinoa and from the beans, and is completely plant-based!

Here’s how to make it:

Cook 1 cup of (dry) quinoa using the directions on the package (I cooked mine in chicken broth, but vegetable broth would keep it vegan).

1/2 cup black olives, sliced
15-oz can black beans, drain and rinse well
1 cup fresh or frozen kernels of corn
1/4 cup chopped shallots, onion, green onion, as you prefer
1 tomato, diced
1/2 cup fresh cilantro, chopped

Stir the above into the cooled quinoa.

Next, a simple dressing:

1 Tbsp. fresh lemon juice
1 – 2 Tbsp. olive oil
1/2 tsp. cumin
1/4 tsp. chili pepper

Give the dressing a little stir so it’s well-mixed, then pour it over the quinoa and mix it in well.

The salad tastes best after a couple of hours so the flavors blend – and it keeps well for a few days in the refrigerator.

Let me know how you like it!

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