Fiesta Quinoa Salad
This recipe is by Christy Morgan, author of Blissful Bites and found on the Forks Over Knives website.
The version I had was slightly different, it had 1 TB of maple syrup in the dressing. Instead of all quinoa, I did half quinoa and half millet. That is my new trick, I really enjoy the texture better. I am adding millet to all of my quinoa dishes. I served the quinoa with baked tofu, and Chad brought home Publix chicken!
1 cup quinoa with ¼ cup red quinoa, washed drained (I used 1/2 cup of quinoa and 1/2 cup of millet)
2 cups filtered water
1 cup fresh corn (off cob)
1 ½ cup cooked black beans
¼ cup yellow pepper, finely diced
¼ cup tomatoes, diced
¼ cup cilantro leaves
pinch of sea salt
2 teaspoons lime zest
2 tablespoon lime juice
2 teaspoon cumin
2 teaspoon chili powder
3 tablespoons tamari
1 tablespoon maple syrup
2 teaspoon apple cider vinegar
Place quinoa, corn and water in a medium saucepan with pinch of salt and bring to a boil.
Simmer covered for 20 minutes over low flame.
Meanwhile, whisk the dressing ingredients in a small bowl until well combined.
Fluff quinoa with fork, place in medium bowl and stir in the black beans, veggies, dressing and cilantro.Season with sea salt if needed. Serve warm or great cold the next day.