An ideal and easy dish to bring to a potluck or picnic as well as a sure favorite for families looking to eliminate gluten and dairy, this quinoa salad is hearty, light and delicious. Change it up by adding your favorite veggies, fruit and proteins.
1 cup uncooked quinoa, rinsed well
1 cup bell pepper, chopped (choose red, yellow, green or red)
1 can black beans, well rinsed (or use kidney, cantellini, garbonzo, etc.)
1/2 cup cilantro, washed, dried and chopped
1 can sliced black olives, drained
1 can artichoke hearts, drained
1 cup cherry tomatoes, sliced in half (or give sundried tomatoes a shot!)
1 large avocado, sliced into chunks
Juice of one lime (try adding in some lime zest for an extra zing!)
1 tsp cumin
2-3 Tbsp olive oil
Salt & pepper to taste
Other optional ingredients:
Grilled chicken, beef, tofu or other proteins
Shredded carrots or cabbage
Sugar snap peas
Greens such as chopped kale or arugula
Fresh orange, apple or pineapple
Get creative! This dish lends itself to a variety of ingredients and flavors.
Add rinsed quinoa to a pot with 2 cups of water. Bring to a boil and then simmer until quinoa 'sprouts.' Drain in a fine strainer and rinse to cool.
Add lime juice, cumin and olive oil to a large bowl. Whisk to combine. Add all vegetables and beans except avocado. Mix to coat with lime dressing. Once quinoa is cool, add to bowl and stir thoroughly to combine. Add salt and pepper to taste. Refrigerate for 30 minutes. Just prior to serving, add in avocado and/or additional protein.