I’m in love with this simple salad, bursting with color and tangy flavor that’s healthy, and easy to make. It’s based on a lentil salad, but uses quinoa, and I’ve added avocado and shrimp to make it more of a full meal. You can do it meatless though, omitting the shrimp and maybe mixing in a little goat cheese.
Superfood Summertime Quinoa Salad
The salad ingredients:
1/2 cup black beans, rinsed and drained
1/2 cup quinoa
3/4 cup fresh or frozen corn
1/8 cup chopped red onion (I forgot to buy/ add this)
1 cup chopped peppers (I did red, orange, and green)
1 avocado, peeled and chopped
grilled shrimp (optional)
1/4 cup vegetable oil
1/8 cup cider vinegar
1.5 teaspoons Dijon mustard
3/4 teaspoon ground cumin
1 clove garlic, pressed or finely minced
1/4 teaspoon salt
1/8 teaspoon pepper
1.) Cook the quinoa: rinse and combine 1/2 cup quinoa with 1 cup water in a small saucepan with a lid. Bring to a boil, then reduce heat to low and let simmer for 15 minutes and the water is all absorbed. Fluff with a fork, and put into a bowl.
2.) Prepare your salad: drain and rinse beans and corn, chop veggies, peel and cut up avocado.
3.) Get the dressing ready: combine oil, vinegar, mustard, cumin, garlic, salt and pepper in a jar with a tight fitting light and shake til combined.
4.) Grill the shrimp: on medium high heat in a pan, or toss on the barbecue for a few minutes, turning once, until no longer opaque.
5.) Combine everything into a bowl and serve!
– Notes on this: It made 4 servings, 2 dinner size and 2 lunch size. I added the avocado at the end, and kept it out of the leftovers so it wouldn’t get brown and yucky, since we were only serving 2.