Quinoa Salad with Corn, Peppers, Tomato and Olives
Serves 6 – 8
There are so many varieties of quinoa and variations of quinoa salad.
The photo shows the dish made from a premixed blend of red, white and black,
but any color quinoa will work great on it’s own.
Please note that 1 cup of quinoa makes quite a bit.
As always all ingredients should be organic.
1 cup quinoa – washed and soaked for 3 hours
1-3/4 cups water
juice of 2 limes
juice of 1/2 large navel orange
juice of one lemon
2 teaspoons ground cumin
1 teaspoon garlic powder or granules
1 teaspoon onion powder
sea salt to taste
freshly ground black pepper – to taste
Veggies to add
1 cup frozen corn
handful of cherry or grape tomatoes – cut in half
1/4 – 1/2 cup pitted olives – any type you like – sliced
1 red, orange or yellow pepper – small dice
1/4 cup minced parsley or cilantro
Cook the quinoa
Use a small 4 cup pot to cook the quinoa.
Drain the water from the soaking quinoa.
Put 1-3/4 cups water in the pot with a pinch of sea salt
and 1 tablespoon olive oil.
With a lid on the pot bring water to a boil.
Put the quinoa into the boiling water and put the lid back on.
When the water returns to a boil reduce the heat to low and
simmer until the quinoa is done – 10 to 20 minutes.
Do not stir while the quinoa is cooking.
Oh no! What are those little “tails”.
If you’ve never cooked quinoa before you might be surprised to
see what looks like little tails that appear when the quinoa is finished
cooking. Not to worry – it’s normal.
Mix everything together
Fluff the quinoa in a bowl.
Toss the frozen corn in.
The heat of the quinoa will defrost the corn.
Add the lime, lemon and orange juice, the spices, salt and pepper and mix gently.
Add the olives, tomatoes and parsley and again stir gently.
Taste and adjust seasoning if needed.
That’s it! Pretty simple 😉
1/4 cup minced red onion – either raw or sautéed
1/4 cup carrot, small dice – sautée
1/4 cup celery, small dice – either raw or sautéed
Spice it up with cayenne, chili powder
Add fresh herbs such as basil, rosemary, thyme, lemon thyme, savory or sage.
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