This is one of my favorite recipes. It can be made a million different ways and you can add different veggies each time to spice it up! Quinoa has become a bit of an obsession for me too. I love the texture, the health benefits and all the different colors. I used multi-colored quinoa for this recipe and loved it.
If you are new to quinoa, my advice is to buy organic, there are lots of different kinds, just pick one that appeals to you! Get 1 1/2 cups of water boiling on the stove. Pour 1 cup of quinoa in bowl of water, swish the quinoa around and gently for about a minute, this will help soften the hard out shell. Then drain the quinoa in a colander that has a screen-type bottom (so the quinoa won’t fall through into your drain). Then put the quinoa into the boiling water and reduce to a simmer for 15 mins. Then remove it from the heat and let it sit for 5 minutes. That’s all there is too it!
Next chop up your veggies of your choice put them with the quinoa into a large bowl. Now, time to make some dressing. I use a mason jar to put olive oil, lemon juice, lime juice, Himalayan pink salt and fresh ground pepper. Use organic whenever possible. This is great as a leftover too!
Here is the condensed version of the recipe! Enjoy!
Quinoa Salad Recipe: 1 cup multicolored quinoa cooked in 1.5 cups of water (rinse first and simmer for 15 minutes). 1 can black beans, 1 cup frozen sweet corn (thaw), 4 scallions diced, 1 cup chopped cilantro, handful of diced cherry tomatoes & 1 red bell pepper chopped. Dressing: Mix in a jar with a lid, 1/4 cup olive oil, 1/4 cup lemon juice (fresh squeezed) and 1/8 cup lime juice (fresh squeezed) and Himalayan salt and fresh ground pepper. Shake like crazy. Taste with your finger tip, it should be pretty tangy. Drizzle it on the salad and thoroughly mix!