Sharon’s Quinoa Salad

Adapted from Sharon Masich’s recipe

Ingredients

• 4 cups of cooked quinoa
• 15 oz can black beans, reduced sodium, drained and rinsed
• 1 cup corn
• 3 roma tomatoes, diced
• 1 cup bell pepper, diced (use any colors you like- red, green, yellow, orange)

Dressing

• ¼ cup olive oil
• 1/3 cup squeezed fresh lime juice (1-2 limes)
• 1-2 tsp finely grated lime peel
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1/3 tsp salt
• 1/3 cup finely chopped fresh cilantro and/or basil
• *Can add fresh garlic or garlic powder

Directions

Combine quinoa, black beans, corn, tomatoes, and bell pepper in a bowl. In another bowl, combine the dressing ingredients with a whisk until mixed together. Pour the dressing over the quinoa and vegetables, toss until well mixed. Keep in the refrigerator. Serve as a side dish to chicken or fish, as a filling in a wrap or pita, or as a salsa/dip with chips.

Yield: 8 cups, 16 servings

Serving size= ½ cup