Quinoa, packed with protein and loaded with fibre, is one the more popular superfoods of the day. Anyone who has eaten quinoa is almost always thankful that this delicious grain, which comes in red and white, is good for you :)!
Today, I made this oil-free light yet filling quinoa salad that looked as good as it tasted. And when I ate it for lunch this afternoon, it kept me full till the evening. It’s super easy to make so here goes the recipe (for two meal-sized servings) —
Cook quinoa in water as per the instructions on the packet. I cooked one cup of raw quinoa. Then, chop half a large onion, two medium-sized tomatoes and a generous handful of coriander leaves aka cilantro. Cook two corn cobs in the microwave or grill. Shave the corn kernels and mix them with chopped vegetables and 200 g of cooked black beans. Season with salt, lemon juice and five finely chopped small green chilies. Add quinoa to the vegetable mix, a little at a time. Stop when you have the desired ratio of quinoa to veggies. Mix and adjust the seasoning. Serve the quinoa salad cold.
Needless to say, you could add peppers, cucumbers, avocado, sliced radishes or anything else you wish to the quinoa salad.