RECIPE: Rainbow Quinoa Salad With Cilantro Lime Vinaigrette

Eat a rainbow of fresh ingredients in this colorful and delicious salad tossed with tangy vinaigrette.  A “go to” picnic favorite – a meal all on its own, or the perfect addition to summer grilled fish and barbecued meats.  This salad can be changed up with whatever fresh local produce is in season – right now, adding just picked ripe mangos is perfect.

Ingredients:

1 (15 ounce) cans black beans

3 cups quinoa, cooked ( you can use red, black or white varieties)

1 red pepper, chopped

1 yellow pepper, chopped

1 green pepper, chopped

1 medium sized Okinawan sweet potato, baked, peeled and chopped

1 bunch green onions, chopped

2 stalks of celery, chopped finely

1 cup of corn, fresh or frozen

1 clove of garlic, minced

1/2 cup cilantro, chopped

3 tablespoons lime juice

2 tablespoons rice vinegar

1/2 cup olive oil

1 teaspoon cumin

1/2 teaspoon red chili flakes

salt & pepper to taste

Optional ingredients:  Chopped mango, tomatoes, avocado

Directions:

1. Cook Quinoa using 1 3/4 cup water and 1 cup dry quinoa. This will make 3 cups of cooked quinoa.  Cool.
2. Mix together cilantro, red pepper chili flakes, garlic, lime juice, rice vinegar, olive oil, salt and pepper and set aside.
3. Place cooled quinoa in a large bowl with black beans, chopped red, green, yellow peppers, onions, sweet potato, celery and corn.
4. Pour cilantro lime vinaigrette over quinoa and vegetables and let marinate for at least 30-45 minutes in refrigerator.

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.