The Busy Gourmand

I cannot think of an easier and healthier side dish than this recipe which uses quinoa as the base.  A little bit of chopping, a little bit of mixing, and you have completed a very tasty and healthy salad.  If you are a vegetarian or vegan this will make an entire meal.

If you are looking for a little somthing extra I think a diced jalapeno would round this dish out nicely.  And if you wanted a little more punch with the dressing you could go with a vinaigrette.

Salad

• 2 -3 cups cooked quinoa
• 15 oz can black beans drained and rinsed or 1/2 black bean recipe
• 1 cup frozen corn kernels
• 1/2 red onion diced
• 1 red bell pepper diced
• 1/4 cup cilantro chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 2 plum tomatoes diced, or 8 to 10 grape tomatoes cut in half

Dressing

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• salt and pepper

When cooking the quinoa use 1 cup of quinoa per 1 1/2 cups liquid.  For the liquid I usually use a broth but water works just as well.  It needs to be cooked, like rice, for about 15 minutes.  You should let it stand for 5 minutes and then fluff with a fork.  The quinoa measurement is based on the fluffed quinoa.

For the salad combine all ingredients and mix in a bowl.  Combine the lemon juice, olive oil, salt and pepper in a separate bowl and whisk until an emulsion is created.  Pour the dressing over the salad an mix thoroughly.  I think it is best to let this salad rest in the refrigerator for awhile to let all the flavors meld together.