Herbaceous
Über Member
I like to make this salad as meal prep and then take it to work during the week. This dish is also quite healthy, and vegan.
Ingredients:
1 cup uncooked quinoa
1-3/4 cups veggie stock
1 cup grape tomatoes, halved
1 can black beans, drained and rinsed
1 cup corn (I used one ear’s worth since corn is in season right now, but you can also use frozen)
1 red or orange bell pepper, diced
1/2 chopped green onions
1 small jalapeño, minced (adjust for your heat preference/tolerance - you can also use pickled jalapeños)
2-3 tbsp minced cilantro
1 medium avocado, diced
Dressing:
3 tbsp fresh squeezed lime juice
2 tbsp olive oil
2 tsp maple syrup
1/2 tsp each cumin & chili pepper
Salt & pepper to taste
In a medium pot, combine quinoa and veg stock. Bring to a boil, then reduce heat to low and simmer 12-15 min, until the broth has been absorbed. Remove from heat and let stand covered for 10 min. Cool.
To a large bowl, add the quinoa and all other salad ingredients except avocado.
To make the dressing, whisk together all dressing ingredients in a small bowl and pour over salad. Mix well. If you can wait, refrigerate for a few hours to let the flavours meld. Add avocado just before serving.
Makes about 8 cups.
Ingredients:
1 cup uncooked quinoa
1-3/4 cups veggie stock
1 cup grape tomatoes, halved
1 can black beans, drained and rinsed
1 cup corn (I used one ear’s worth since corn is in season right now, but you can also use frozen)
1 red or orange bell pepper, diced
1/2 chopped green onions
1 small jalapeño, minced (adjust for your heat preference/tolerance - you can also use pickled jalapeños)
2-3 tbsp minced cilantro
1 medium avocado, diced
Dressing:
3 tbsp fresh squeezed lime juice
2 tbsp olive oil
2 tsp maple syrup
1/2 tsp each cumin & chili pepper
Salt & pepper to taste
In a medium pot, combine quinoa and veg stock. Bring to a boil, then reduce heat to low and simmer 12-15 min, until the broth has been absorbed. Remove from heat and let stand covered for 10 min. Cool.
To a large bowl, add the quinoa and all other salad ingredients except avocado.
To make the dressing, whisk together all dressing ingredients in a small bowl and pour over salad. Mix well. If you can wait, refrigerate for a few hours to let the flavours meld. Add avocado just before serving.
Makes about 8 cups.
