A quick easy and healthy quinoa salad that is great for lunches Adapted from Eating Clean Magazine
Main Ingredient: Quinoa
|1/3 cup||Fresh lemon juice|
|1/3 cup||Olive oil|
|3 tablespoons||Fresh Cilantro; chopped|
|1 cup||quinoa; rinsed, drained|
|1 teaspoon||Ground cumin|
|1 can||Corn; drained|
|1 can||Black beans; drained|
|1||In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.|
|2||In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.|
|3||In a large bowl, combine quinoa, corn kernels, beans, tomato, and zucchini. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.|
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