- Average
- Average budget
2.9/5
(3 Votes)
Ingredients
- 3 C cooked quinoa (1 C dried)
- 1/3 C fresh-squeezed lemon juice (about 2 lemons)
- 3 tbsp olive oil
- 2 tsp cumin
- 1 tsp salt
- 1/4 tsp sugar
- 1 1/2 C canned black beans
- 1 1/2 C corn kernels
- 1/2 small red onion, sliced
- 1 pint cherry tomatoes, quartered
- 1/2 C slivered almonds, toasted
- 1/4 C chopped olives
- 1/4 C chopped fresh mint
- 1/4 C chopped coriander
Preparation
Step 1
Cook quinoa. While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
Step 2
Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl. Drizzle with the vinaigrette, toss to combine.
Step 3
Refrigerate for at least one hour to allow flavors to combine. Add fresh herbs just prior to serving. May be served at room temperature.