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Saucepan All-Clad
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Large Sieve
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Tasty, Healthy Salad that you will Make Again and Again
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 8oz/226g broccoli chopped small
- 10oz/285g cherry tomatoes cut in half
- 14oz can cooked black beans drained
- 14oz can cooked sweet corn drained
- 1 cup cilantro chopped
- 1/2 cup pumpkin seeds or chopped nuts
- 1/2 cup golden raisins or other dried fruit
- 4 stalks scallion sliced
Dressing
- 1/3 cup lemon juice about 2 lemons
- 1/4 cup olive oil
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/4 tsp garlic powder
Instructions
- Place 2 cups water and 1 cup rinsed and drained quinoa in a pot. Bring to a boil, turn down to simmer and cover the pot. Cook for 15 minutes or until all the water is absorbed.
- While quinoa is cooking, make the dressing. Pour all dressing ingredients into a measuring cup and whisk well. Taste and add sugar or honey if lemons are very sour. Place chopped broccoli in a large bowl and pour half the dressing on top. Stir well and set aside.
- When quinoa is cooked, add hot quinoa to broccoli. Spread quinoa out and pour remaining dressing on top. Add beans, corn, pumpkin seeds, raisins, scallion, tomatoes and cilantro. Mix well.
- Serve right away or leave at room temperature for a few hours. Refrigerate, and this salad will taste even better the next day. I like to heat up salad for about 20 seconds in the microwave to bring up to room temperature.
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