Like all dishes I introduce you to, this is an easy one Read on if you're interested in trying this out for yourself!
Prep & Cook Time: approximately 25-30 mins
- 1 Cup of Quinoa (regular or red); however, I used two cups here but found that it was too much
- 1 can of black beans
- 1 can of fire-roasted corn (although, it can be any can of corn)
- 1 cup of grape tomatoes
- Cilantro (Just use however much you want...)
- 2-4 stalks of green onion
- 1 avocado
- 1 lemon
- approximately 1 tbsp olive oil
- Sea Salt and Cracked Pepper, to taste
Gadgets you'll need:
- Can opener (this is optional as it depends on the lid)
- Lemon/Lime Squeezer (this is optional)
For every 1 cup of quinoa, use 2 cups of water. In this case, I used 2 cups of quinoa but found it to be too much because, if you haven't cooked this before, the seeds expand once cooked. I think 1 cup will do just fine.
Prep your pot and pour your water and bring to a boil. Pour in your quinoa and cover with lid. Follow cooking instructions on package. Leave to cook for 20-25 mins.
This would be a good time to start prepping the other ingredients. See below how to prep.
- Once you get to the last 10 minutes, check your quinoa periodically. Once you think it's finished, "fluff" the quinoa with a fork to check for water. Essentially, most of the water should be gone. If not, no biggie. Shut off the stove and the remaining water should be absorbed by the quinoa in the residual heat.
- After a few minutes, remove the lid and leave to cool.
Don't worry if you're not done prepping the rest of the ingredients. Since you're waiting for the quinoa to cool, you'll have more than enough time to finish prep.
- Green onions
- Cilantro (include the stems)
NOTE: If you want spice, you can include 1 jalapeno but get rid of the seeds before chopping!
For the grape tomatoes, slice in half (lengthwise). This helps keep their shape. You can slice them smaller but they tend to go soft faster.
For the canned products (beans and corn), drain the liquid with the strainer.
Grab your serving bowl and transfer your quinoa from the pot. Then add your more hearty ingredients (beans and corn) on top.
Next, add the lemon zest, tomatoes, cilantro (set a little of cilantro to the side for garnishing), and green onion. If you decided to add jalapeno, add this too. Pour about 1 tbsp of olive oil on top, and squeeze one half of the lemon (watch the seeds!).
Mix all ingredients and add sea salt and pepper to desired taste. Too much, though, can make this whole dish go south fast!
What you're left with is a beautiful, colorful salad that's healthy yet incredibly filling.
Ready to SERVE
This is great just by itself. However, if you're craving a little more protein, you can even serve with a side of shredded chicken breast or even smoked salmon. That's how my husband likes it!
~ XOXO, Mari