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 cup, sliced or diced

Sweet Red Pepper cup, chopped

Celery - 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 teaspoon if using salted beans

Garlic Powder teaspoon (fresh garlic is too spicy)

(Optional) Onion Powder 1 teaspoon

Cayenne 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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