Summer Chilled Quinoa Salad
Here is an easy, tasty and healthy chilled quinoa salad recipe -- makes a great light supper:Bring 4 cups of water to a boil with a pinch of salt and a tablespoon of olive oil, add 2 cups prewashed quinoa, reduce heat to a simmer, cover pan and cook until soft and fluffy (15-20 minutes). Refrigerate until quinoa is chilled.
Boil 2 ears of fresh corn (in my opinion, fresh corn only needs 1-2 minutes in boiling water). Cut kernals off the cob.
In food processor, pulse 1 1/2 cups cilantro leaves, 1/2 cup lime juice, 3 tablespoons extra virgin olive oil, 1 teaspoon lime zest, 3 cloves of garlic, salt/pepper and a dash of hot pepper seeds. (If cooking fish with this quinoa salad, double this puree and use the second half as a marinade!).
Add the puree mix to chilled quinoa. Stir in salt and pepper. Add a can of black beans (drained and rinsed), a container of grape tomatoes cut up and a chopped avocado (or 2, if you really like avocado). Stir in the corn kernals.
Chill for a least 15 minutes. If making in advance, stir in the avocado just before serving to avoid browning.
ENJOY!
