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