CUBAN QUINOA SALAD

 

Quinoa – 3 cups, cooked

Black Beans – 3 cups, cooked & drained (or canned & drained)

Sweet Corn – 2 cups, frozen (or fresh and lightly boiled)

Scallions or Sweet Onion – ½ cup, sliced or diced

Sweet Red Pepper – ½ cup, chopped

Celery - ½ cup, chopped

(Optional) Tomato – 1 medium, fresh, diced

Parsley – 2 Tablespoons, fresh, chopped

Cilantro - 1 Tablespoon, fresh, chopped

Lime Juice – from 1 medium-sized lime

Balsamic Vinegar - 2 Tablespoons

Soy Sauce - 2 Tablespoons

Salt – 1 teaspoon if using unsalted beans or ½ teaspoon if using salted beans

Garlic Powder – ½ teaspoon (fresh garlic is too spicy)

(Optional) Onion Powder – 1 teaspoon

Cayenne – ¼ teaspoon or to taste

 

Mix all ingredients and chill for several hours.  Taste before serving and adjust if necessary.  The quinoa absorbs the flavors as it sits, leaving the salad a bit blander then it started out.

 

To cook Quinoa, rinse 1 cup and bring 2 cups of water to boil.  Add grain and simmer, covered for 20 minutes.  Remove from heat and let sit for 10 minutes.  Fluff with a fork.  This can be made several days ahead and refrigerated.

 

Notes: This salad keeps extremely well for as long as a week and a half.  There is no extra oil in this salad.  The fat comes from the grain, beans and corn.

 

 

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