Quinoa Salad
A vibrant and nutritious quinoa salad that serves as a fresh alternative to traditional Thanksgiving meals, packed with flavor and easy to prepare.
Ingrédients
Base Ingredients
- 2 cups Quinoa Rinsed to remove bitterness
- 1 can Black beans Drained and rinsed
- 2 pieces Bell peppers Diced, choose a mix of colors
- 1 cup Corn Fresh, canned, or frozen
Dressing
- 1 piece Lime Juiced to dress the salad
- 2 tablespoons Olive oil For dressing the salad
- to taste Salt For seasoning
- to taste Pepper For seasoning
Finishing Touches
- 1/2 cup Cilantro Chopped, optional
- 1 piece Avocado Sliced, adds color and texture
Instructions
Preparation
- Gather all your ingredients.
- Rinse the quinoa under cold water to remove any bitterness.
- Drain and rinse the canned black beans.
- Chop your bell peppers and cilantro.
Cooking Quinoa
- In a medium saucepan, combine 2 cups of rinsed quinoa with 4 cups of water.
- Bring to a boil over medium-high heat, then reduce heat to low.
- Cover and let it simmer for about 15 minutes, or until fluffy.
- Remove from heat and let it sit covered for an additional 5 minutes.
Mixing Ingredients
- In a large bowl, combine the cooked quinoa, black beans, diced bell peppers, and corn.
- Toss gently to mix without mashing.
Dressing the Salad
- In a small bowl, whisk lime juice, olive oil, salt, and pepper.
- Pour dressing over quinoa mixture and toss gently to coat.
Adding Fresh Ingredients
- Fold in sliced avocado and chopped cilantro carefully.
Final Touches
- Taste the salad and adjust seasoning if needed.
- Chill in the fridge for about 30 minutes to enhance flavors, if desired.
Serving
- Spoon salad into a serving dish or individual bowls.
- Garnish with extra cilantro or avocado slices if desired.
Notes
This salad is versatile and can be enjoyed at various occasions beyond Thanksgiving. It can be adjusted to dietary preferences easily.