Quinoa Salad

Quinoa Salad

22nd Jan 2021

  • 4 tbsp Organic Green Chili Baklouti olive oil
  • 4 tbsp Pineapple Balsamic Vinegar(or coconut, peach, cranberry pear, mango, grapefruit)
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, chopped
  • 1 medium red pepper, chopped
  • 1 cup of sweet grape tomatoes, chopped in half
  • 2 tsp cayenne powder
  • salt and pepper to taste
  • 2 cups vegetable stock
  • 3-4 corn cobs
  • 1 cup quinoa, rinsed
  • 1lb rancho gordo black beans, cooked
  • 1/3 cup minced fresh cilantro
  • 4 tbsp extra virgin olive oil

  •

    Heat 2 tablespoons of olive oil in a saucepan over medium heat; cook and stir onion, garlic, and red pepper until lightly browned, about 7 minutes.

  • Mix quinoa into onion mixture and cover with vegetable broth; season with cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

  • clean corn cobs and remove husks, heat grill to medium heat, rub corn cobs with extra virgin olive oil, place on grill and turn every few minutes for about 10-15 minutes, let cool and then cut corn from cob.

  • Stir corn into the saucepan, and continue to simmer until heated through, about 5 minutes; let cool.  Mix in the black beans and cilantro and remaining oil and vinegar, corn, tomatoes, finish with cilantro

  • Serve cold