Sides: Quinoa Salad

  • 3 cups *cooked quinoa (1 cup dried)
  • 1/3 cup freshly squeezed lemon juice (1 large lemon or 2 small ones)
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1.5 cups of grated carrots
  • ½ cup of chopped celery
  • ½ cup grated zucchini
  • 1.5 cups canned black beans, rinsed (~ 540 ml can)
  • ½ small red onion sliced
  • ½ cup slivered almonds
  • ¼ cup chopped fresh mint (I left these out too)
  • ¼ cup chopped fresh coriander

a) Cook quinoa. *Shortcut to cooking quinoa: Rinse 1 cup of quinoa in cold water. Bring 2 cups of salted water to a boil. Add rinsed quinoa and bring back to a boil. Reduce temperature to medium-low and simmer. Cook for 15-18 mins or until almost all of the water has evaporated and quinoa is tender. Let rest for 5 mins, then fluff.

b) While quinoa is cooking, whisk together lemon juice, olive oil, cumin, and salt into a vinaigrette in a small bowl.

c) Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl. (Not a big deal if you threw in the herbs now)

d) Drizzle with vinaigrette (b). Toss to combine.

e) Refrigerate for at least 1 hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.

Serves 6

Nutrients per serving: 407 calories 17 gm fat, 14 gm protein, 56 gm carbohydrates, 11gm fibre. Excellent source of vitamin E, folic acid, thiamin, iron, zinc, phosphorus, and magnesium.