August 22, 2012 by Flora Dawn
Quinoa & Black Bean Salad Directions:
- Rinse quinoa several times and drain using a fine mesh sieve. Cook according to package directions (I cook it like white rice in my rice cooker). Allow to cool before proceeding with recipe.
- While the quinoa is cooling, in a large bowl combine the beans, vinegar, corn, and bell pepper.
- In a small bowl or glass measuring cup, combine all the dressing ingredients and whisk with a fork to blend thoroughly.
- To the bean mixture, add the cooked quinoa and the dressing. Toss well to combine. Serve chilled or at room temperature.
Quinoa is one of those “super foods” we are all supposed to be eating. However, I still struggle with incorporating it into our diets. We have found that quinoa salads are one of the easiest ways to eat quinoa, not to mention it’s a perfect meatless meal.
I also think this leftover salad makes the perfect filling for a lettuce wrap.
For more great gluten-free recipe ideas, check out Vegetarian Mama’s Gluten-Free Friday linkup!