One of my favorite dishes for summertime is a fresh salad. This one, in particular, I could eat every single day. I love it! Super easy to make AND it’s healthy 🙂 Win, win – right? Right. My favorite part of this salad? That I can walk into my garden and pick all of the ingredients that I need…everything except the quinoa, of course.
Summer Quinoa Salad
2 C quinoa (cook 2 cups)
onion OR green onion
black beans (drain and rinse in strainer)
corn (I don’t always put this in)
oil (about 1/4 C)
rice vinegar (about 1/3 C)
juice from 1 lemon
**IF YOU’RE SOMEONE WHO NEEDS TO MEASURE THINGS, I GUESSTIMATE ON EVERYTHING I PUT IN
Cook the quinoa as directed (hint-tastes a little better when you do half water, half chicken broth). Set aside to cool. Slice or dice all of the veggies – do however many you want. I really like tomatoes, so I add a lot of tomatoes! And I really dice the onion and finely chop the cilantro.
Combine all veggies and quinoa together. Add oil, salt and pepper. Mix together carefully. Once you’ve got the salt and pepper taste that you want, add the vinegar and lemon juice.
Let it sit in the fridge for an hour or more so that the flavors can blend well. Devour and enjoy 🙂