Quinoa Salad


This quinoa salad is a perfect dish for a summer barbecue or picnic. It is light, healthy and full of flavour. The salad can be made in advance and will keep in the fridge for a few days. You can also add other vegetables to the salad, such as diced cucumber or peppers. If you are looking for a more substantial dish, you could add some cooked chicken or bacon.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 red onion, diced
  • 1/2 cup corn
  • 1/4 cup cilantro, chopped
  • 1/2 lime, juiced
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp chili powder

Method

  1. Place the quinoa and water in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and fluff with a fork. Let cool.
  2. In a large bowl, combine the cooled quinoa, black beans, red onion, corn, cilantro, lime juice, olive oil, salt and chili powder. Mix well.
  3. Serve at room temperature or chilled.

Potential changes & improvements

As mentioned above, you can add other vegetables to the salad, such as diced cucumber or peppers. If you are looking for a more substantial dish, you could add some cooked chicken or bacon.

What other food it works well with

This salad goes well with grilled chicken or fish. It is also a good side dish for burgers or hot dogs.

Common Mistakes

One common mistake when cooking quinoa is to overcook it. This will result in a mushy salad. Another mistake is to not rinse the quinoa before cooking. Rinsing removes the saponin, which can make the quinoa taste bitter. Be sure to rinse the quinoa well before cooking.

Nutritional Information

Serving size: 1/2 cup

Calories: 190

Fat: 5 g

Saturated fat: 1 g

Cholesterol: 0 mg

Sodium: 250 mg

Carbohydrates: 31 g

Fiber: 6 g

Sugar: 1 g

Protein: 7 g

Allergens

This recipe is gluten-free and vegan.


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