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Roberto’s Latin Quinoa Salad

(Makes 6 servings)

Quinoa – 1 pound

Brown Rice – 4 cups, cooked

Red Bell Pepper – 1 large, diced

Red Onion – 1/2 large, diced

Black Beans – 15 ounces can, rinsed, drained

Carrot – 1 large, julienne

Corn – 15 ounces can, whole kernels, rinsed, drained

Cilantro – 1 bunch fresh, chopped

Ground Cumin – 2 teaspoons

Olive Oil – 5 Tablespoons

Lemon Juice – 5 Tablespoons, freshly squeezed

Soy Sauce – 3 Tablespoons

Sea Salt and Freshly Ground Black Pepper – to taste

  • Cook quinoa according to package directions. Transfer quinoa to a large mixing bowl and let it cool completely.
  • To the quinoa, add the cooked brown rice, diced red bell pepper, diced red onion, black beans, julienne carrot, whole corn kernels and chopped cilantro; mix well.
  • In a separate mixing bowl, combine ground cumin, olive oil, freshly squeezed lemon juice and soy sauce. Whisk well until all ingredients are incorporated.
  • Add dressing to the quinoa salad and mix to coat; season with sea salt and freshly ground black pepper to taste.
  • For a better flavor, let the salad rest in the refrigerator (covered) for at least 8 hours or overnight. Bring to room temperature before serving.

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