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This main course salad features quinoa, an ancient Inca grain. High-protein quinoa cooks in 15 minutes, so it’s great for fast meals.
Ingredients
Quinoa salad:
1 cup (200g) quinoa, well rinsed
1 cup (150g) frozen corn kernels, thawed
Juice of one lemon
1 Tbsp (15mL) olive oil
2 to 3 scallions, minced
Salt and black pepper, to taste
Bean salad:
1 16-ounce (455g) can pinto beans, drained
1 cup (200g) diced tomato
1 Tbsp (15mL) apple cider
1/4 cup (10g) chopped parsley or cilantro
Freshly ground black pepper, to taste
Garnishes:
Pumpkin seeds
Black olives
1 red bell pepper, cut into strips
Directions
Boil 2 cups water (480mL) in a saucepan. Add the quinoa and simmer, covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa with remaining ingredients for the quinoa salad.
While the quinoa cooks, toss the bean salad ingredients in another bowl.
To assemble, spread quinoa salad evenly on a platter. Leave a well in the centre and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and pepper strips around the edge.
