Quinoa Salad
This salad could definitely be coming directly from the Inca. Using mainly ingredients coming from South and Central America such as corn, black beans and quinoa; it will fill you with proteins and energy. Our version is a vegetarian one however you can add some diced roasted chicken leftovers or sliced chorizo or pepperoni for some eat. Whatever your choice, this dish will be a blast !
This recipe is for four large servings.
INGREDIENTS
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2 Cup Cooked Quinoa
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2 Cup of Black Beans
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2 Cup of Corn
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2 Red Bell (sweet) Pepper
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4 Stalks of Cellery
Salad Dressing
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3 cloves garlic crushed
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1/3 cup lime juice
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¼ tsp of salt
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¼ tsp of black pepper
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2 tbsp of chopped cilantro
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½ cup of avocado oil
DIRECTIONS
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Drain the black beans and the corn. Rinse them. Put them in a big bowl.
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Prepare (or use your leftover) 2 cups of quinoa (measure 3/4 cup of quinoa, wash the quinoa, toast it, put it to boil with 1 cup and 1/4 of boiling water in a covered saucepan, let it cook for 15 minutes on a low fire while keeping the boil, fluff it with a spatula... ready !). Add the quinoa to the bowl.
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Wash, de-seed and dice the sweet peppers. Wash and dice the celery stalks. Put the sweet peppers and the celery stalks in the bowl. Mix.
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For the salad dressing, combine garlic, lime juice, salt, and pepper in a bowl. Slowly whisk oil into lime juice mixture until thickened. You can use your blender also to make it more homogeneous and finish with a whisk to obtain the proper emulsion.
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Add the salad dressing to the bowl. Stir and serve. Enjoy !
