Such a healthy and versatile ingredient, quinoa, makes a perfect base for this delicious Quinoa Salad.
So, who doesn’t love quinoa? Isn’t it just the best! I’ve been eating quinoa for a long time – actually since it was first introduced in this country in the ’80’s – I guess you could say “back in the day”. As far as I can remember, I liked it immediately and it became a favorite food then and it’s still a favorite. But I remember that when some of my friends first tried it, they thought it was gross. Can you believe it? It takes time for some people to change their taste buds and accept new tastes and textures, I guess. But these days, liking quinoa doesn’t seem to be a problem with most people anymore.
Back in the 80’s, quinoa was introduced as the “Mother Grain of the Incas”. I still have a copy of an article from back then, tucked away in a folder somewhere – I’m like that, ya know! I was so fascinated with this “super food” of an entire people and actually I still am.
Like many of you probably already know, quinoa isn’t an actual grain but it’s a seed that’s cooked and eaten like a grain and it’s high in protein and low in gluten. Because it’s lighter than many grains and has a delicate nutty flavor, it’s become a staple in my family’s diet, how about yours?
I make quinoa almost every week and especially love it as quinoa salad. But, I’ve actually eaten quinoa many times for breakfast, lunch and dinner because it’s so versatile and can be prepared in so many ways. It doesn’t take long to cook, like some other grains do, so it’s perfect for when you’re in a hurry but want to eat something yummy and nutritious.
Whether you cook it on the stove top or in a rice cooker (like I do!), it takes less than 1/2 hour until it’s fully cooked. It’s also great to make a big batch ahead of time to keep in the fridge all week – then that makes it super simple to have it ready whenever you want it.
Here is the recipe for Quinoa Salad:
- 2 1/2 cups cooked quinoa
- 1/2 cup black beans rinsed
- 1/2 cup steamed frozen or fresh corn kernals
- 12 in cherry tomatoes cut half
- 2-3 Tablespoons scallions
- 1/2 avocado cubed
- 1/8 teaspoon onion granules
- 1/8 teaspoon garlic granules
- salt to taste
- 2 Tablespoons olive oil
- 4 Tablespoons fresh lime juice
- 1-2 Tablespoons fresh cilantro chopped
- 1 clove minced garlic or 4 mashed roasted garlic cloves
- 1/4 teaspoon salt
- Blend all the dressing ingredients together
- Combine the quinoa, black beans, corn, scallions in a bowl
- Add the onion granules, garlic granules and salt - stir together
- Add the dressing and combine
- Stir in the cherry tomatoes and the avocado cubes gently
- Top with extra chopped cilantro and scallions (optional)
I hope you enjoy this recipe. I sure did -I could’ve eaten the whole batch myself!