Quinoa, Bean, Corn and Pepper Salad
Serves 6
1 cup quinoa
1 can black beans rinsed and drained
1 cup cherry tomatoes, halved
1 cup fresh corn kernels
1/2 red bell pepper, chopped
1 leek, chopped including green
2 tablespoons red onion, chopped
2 tablespoons chopped fresh parsley
6 tablespoons EVOO
5 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper to taste
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Cook quinoa according to package directions.
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Place quinoa in a bowl and fluff with a fork. Add beans, tomatoes, corn, bell pepper, leek, red onions and parsley.
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Dressing: Combine EVOO, lemon juice and cumin. Whisk together and pour over vegetables. Season with salt and pepper.
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Serve immediately or store in refrigerator until ready to eat.
Adapted from Hip Kosher by Ronnie Fein.
suggestions
1. Allium free: omit onion and add sliced fennel.
2. Add in the veggies: so many veggies to add to this salad! Cubed cucumbers, black olives, steamed green beans, edamame, for example.
3. Feeling nutty! Add toasted walnuts, almonds or pecans.
4. Meaty: Add thin slices of grilled beef or chicken.
5. Add the fish: Add chunks of grilled salmon or other favorite fish.
6. Sweeten the salad: Add golden or dark raisins or dried cranberries
7. Vary the grain: Try farro, barley or rice in place of quinoa