A great recipe for your vegetarian friends
- For the salad:
- 1 1/2 cups quinoa, rinsed well
- 2 3/4 cups water
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can black beans, drained and rinsed (check sodium content)
- 1 cup fresh or thawed frozen corn kernels (organic only)
- 1/2 small red onion, small dice
- 1 medium red bell pepper, cored, seeded, and diced (organic only)
- 1 medium yellow bell pepper, cored, seeded, and diced (organic only)
- 2 medium avocados, diced
- 1/2 cup coarsely chopped fresh cilantro, divided
- For the dressing:
- 1/2 cup olive oil
- 1/3 cup freshly squeezed lime juice (from 2 to 3 limes)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes
Source: thekitchn.com and some variations from me