Are you looking for a refreshing, beautiful and healthy salad to add to your summer meals?
If so, you MUST try my favorite fiesta quinoa salad.
When it was first advised that I go gluten and dairy free three years ago, this was one of the first meals I made. I then proceeded to make it on a regular basis and it became a go to meal. This dish helped me to realize one can have taste and nutrition without dairy and gluten. It can be made in advance and stored in for lunches and easy dinner meals.
Fiesta quinoa salad doesn’t disappoint in the way of flavor, ease to make and being able to prepare ahead of time and keep. I also have to admit that I found and continue to find all of the chopping of the vegetables to be therapeutic.
I originally shared this meal two years ago but felt it was a great time to share. I hope you will place this on your recipe list and enjoy it as much as I do.
Fiesta Quinoa
Ingredients
3 cups uncooked quinoa
1 cup diced cucumber
1 small chopped red pepper
1/4 cup red onion
2 scallions (use green onions as a substitue)
1 bag frozen corn (this can be eliminated for allergy purposes)
1 can black beans, drained and rinsed
1/4 cup olive oil
2 tablespoons of lime juice
2 tablespoons of lemon juice
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper (if you like a kick you can increase this amount)
Directions
1. In a large bowl, mix cooked and cooled quinoa with the vegetables and black beans.
2. Mix olive oil, lime and lemon juice, salt, cumin and cayenne pepper. Pour over quinoa, add cilantro and mix well.
As previously stated, this dish easily stores in mason jars for lunches and can keep for several days.
