This healthy, vibrant salad is very fresh tasting and delicious. It's an easy keeper in the fridge and is a nice staple to have around for quick meals.
You may serve this with gluten-free corn chips, served over top romaine lettuce or baby spinach, as a lettuce wrap filling, or eat it as-is. It's all good.
You can omit any salt in the recipe so that the salad stores well in your refrigerator a few days without getting watery. Add a touch of salt, to taste, to the portion that is served.
I hope you enjoy this nutritious, easy to make salad as much as we do!
Refreshing Lime Quinoa Salad Recipe:
Salad:
1 c. quinoa
2 c. water
1 can black beans, rinsed well
2 large tomatoes, diced small
4 small scallions, including the green tops, minced (or 2 large)
1/2 c. chopped cilantro leaves
Dressing:
zest of 2 large limes (about 1 heaping T.)
1/4 c. fresh lime juice (about 2 large limes)
1/4 c. extra virgin olive oil (or rice bran oil)
2 T. real maple syrup
1/2 to 1 t. BioSalt or sea salt
1 to 2 t. salt-free seasoning of choice, optional
Method:
Place the quinoa in a large fine mesh strainer. Rinse the quinoa and soak at least 15 minutes in a bowl of water, and rinse again.
Simmer the quinoa and the 2 cups water in a pot, uncovered, for about 10 minutes. Turn off the heat, cover, and let stand on the burner for another 10 minutes.
Strain off any excess water, then let cool as you prepare the rest of the salad.
Combine the dressing ingredients together in a serving bowl, to taste.
Add the cooked quinoa to the salad dressing and toss well.
Add the drained black beans, tomato, scallions, and fresh cilantro and toss well.
Serve warm or chill and serve cold.
NOTE:
If you plan on storing in the fridge for 2 to 3 days, only add salt at serving time, as you eat it. This prevents the tomatoes from releasing as much juice, eliminating liquid at the bottom of the bowl. If liquid does accumulate, no worries, just stir and serve.
Enjoy,
Leila.
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