Ingredients (use vegan versions):
1/2 cup quinoa
1 cup white corn
2 scallions chopped
1/2 cup chopped tomatoes
1/2 cup chopped celery
1/2 cup chopped green peppers’
1 can black beans, drained and rinsed
Dressing:
3-4 tablespoon oil…not a heavy olive
2 tablespoon lemon juice or balsamic vinegar
1 clove garlic minced
salt and pepper to taste
celantro or parsley
Directions:
Serves: 4-6.
Preparation time: 30 min.
Soak quinoa for five minutes then drain. Cook either in vegetable stock or water for 15 minutes. In the last five minutes put in the corn if using frozen. Drain and cool. Mix the remaining ingrediants in a bowl and pour the dressing in and mix well. This is good the next day as well. Best if served cold. Substitutions can be made for the vegetables…red onions, grated carrots, what ever you prefer. I have also added a small amount of jalopeno peppers before because my husband likes it hot…