I feel like quinoa popped up overnight. One minute I’ve never heard of it, the next it’s all over the internet. I have grown very fond of quinoa and it is now a regular part of my diet. It is known as an ancient grain and isn’t considered one of the “bad grains” I’ve written about earlier. Quinoa has twice the fiber and protein of brown rice or any other grain. It also has a nearly perfect blend of amino acids which helps keep stabilized blood sugar, etcetera, etcetera. I’m probably boring and not as qualified as the rest of the internet, so do your own googling!
This is one summer salad that is so easy to make and it’s light, healthy, and delicious! The ingredients are easily interchangeable so the flavor profiles are endless. It also packs well so it’s great on a picnic or the next day at work or school.
I used a tri-color quinoa of red, black, and white, but using simple white quinoa is just as tasty. I love that quinoa is easily made on the stovetop or a rice cooker, with water or vegetable stock. It is a great rice substitute and it goes well with so much. I have given approximate portions of what I used, but this is the type of recipe that doesn’t need exactness, you just put a little bit of what you like and a lot of what you love.
2C cooked quinoa
1.5C cooked black beans
1/2 bell pepper
zest from 1 lemon
3T lemon juice
5-6T olive oil
salt & pepper to taste
First, cook the quinoa if you haven’t already. This would be a good time to make the dressing. Simply combine the oil, lemon juice and zest, with the salt and pepper in a small food processor to combine. Then, chop all the fruits and veggies of your choice.
Once the quinoa has cooled to room temperature, combine it with the black beans in a large serving bowl.
Look at the lemony yellow dressing. It’s BEAUTIFUL!
Pour it over the salad and toss thoroughly to combine.
Rest for at least an hour to let the dressing soak into the quinoa and serve chilled or at room temperature.