Thursday, June 12, 2014

summer recipes: mexican quinoa salad

i stumbled upon this recipe on pinterest not too long ago and it quickly became a favorite.
the flavors are incredibly fresh and it is one of those dishes that can be used as a side salad or even as your main dish.

not too mention, it might possibly be the easiest thing in the world to throw together, which is a huge plus in my book.
now that we are spending the majority of our afternoons soaking up the warmth and sunshine outdoors, i am in need of some quick meals to throw together once we finally do decide to come inside for dinner. :)

while we keep it vegan, you can definitely add baked chicken in as well for some added protein.

3 cups cooked quinoa (3/4 cup uncooked)
1/3 cup diced red onion
1 clove garlic, crushed
1/4 cup lemon juice
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups (one 16 oz. can) black beans, rinsed and drained
1 1/2 cups (one 15 oz. can) corn, drained
3 tablespoons olive oil
1 medium fresh tomato, diced, or 10-15 cherry tomatoes quartered
optional for non-vegan version: 2 cups of diced chicken breasts

Mix cooked and cooled quinoa, diced onion, garlic, and lemon juice in a large mixing bowl. (if including chicken, add at this time)
chop parsley and cilantro, then stir into quinoa along with seasonings, black beans, and corn.
stir in oil, tomato, and pepper, immediately before serving.
serve at room temperature or chilled.

*origional recipe found at dearcrissy