A healthy grain tossed with some veggies, herbs, and a tangy, zippy dressing, makes a great side dish or main dish when adding chicken. 6-8 side-dish servings.
INGREDIENTS:
1 cup rinsed quinoa
2 cups water
1 can black beans, drained
1 cup fresh or frozen corn kernels
1/4 cup chopped red onion
2 sprigs chopped green onion
2 chopped roma tomatoes
or 1 cup halved cherry tomatoes
1 avacado, diced
1/4 cup+ chopped, fresh cilantro
1/4 cup e.v. olive oil
2 cloves garlic, finely minced
1/4 tsp salt or to your liking
1/8 tsp grnd. pepper or to taste
1 1/2 tsp ground cumin
1 lime, juiced
DIRECTIONS:
Bring water and quinoa to a boil, then reduce heat to lowest setting and cook for approx 15 minutes, until water is absorbed and quinoa is fluffy and cooled off slightly for 5 or 10 minutes.
Meanwhile, chop/dice the onions, tomatoes, avacado and cilantro. Put in a large serving bowl with the black beans and thawed corn, if frozen. Thoroughly mix in the cooled quinoa.
Wisk together the oil, garlic, salt, pepper, lime juice, and cumin, in a separate small bowl or measuring cup.
Drizzle and mix in dressing over the quinoa mixture. If desired, garnish with a small amount of additional cilantro. Serve warm immediately. Leftovers stored in the fridge, served cold, tastes great, too!