This is a great salad you can have for dinner or maybe alongside a whole wheat pesto veggie pizza or as a lunch or snack. It packs well (so great for taking to work) and tastes great the next day! This recipe came off the back of the box of the trader joe’s organic red quinoa. The only modification I made was to use the veggie broth option and I substituted salt with dulse (we get plenty of salt in our diets already so I always replace salt with dulse). Next time I make this dish, I will upload a real picture. A client was asking for this recipe so I figured I would get it up right away. It’s easy and tastes really good. The best part about this dish (or really anything with quinoa) is you feel really great directly after eating it. You have this just really good feeling; it is hard to explain really. We love eating this before a workout! Quinoa is a great alternative for brown rice and there are a bunch of health benefits to eating quinoa (but that would be a whole other entry). For now just give it a try!
stuff you’ll need:
1 cup organic red quinoa cooked with veggie broth
2 cups vegetable broth
1 – 15 oz black beans, drained & rinsed
2 cups roasted corn kernels
1 avocado, cut into ½ inch pieces
1 pint grape tomatoes, halved
½ cup red onion, finely diced
¼ cup salad dressing – a little balsamic/olive oil combo
1/2 bunch cilantro, chopped
¼ cup olive oil
zest of 1 lime
dulse seasoning (I use this as a salt replacement)
what to do with the stuff
Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing and toss gently. Add dulse, pepper and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.
When quinoa is cooked, toss with olive oil; add dulse and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.