I love this salad because it’s best served cold which means it is simply perfect for those picnics or all day BBQs, while at the beach, or in my case, great for weekly meal planning because it sure makes a ton! Feel free to experiment with this too, next time I may add a little cumin or other seasoning and may try limes and cilantro instead of lemon and basil. You can’t go wrong with this veggie combination though!
INGREDIENTS
- 1 cup uncooked quinoa
- 1 red onion, chopped
- 7-8 sweet peppers, chopped
- 1 cup broccoli
- 1 cup corn
- 1 can black beans, rinsed
- Juice of 2 lemons
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- ½ tsp black pepper
- ½ tsp sea salt
- Pinch of red pepper flakes
- 1 packet Stevia
- Handful fresh basil, chopped
INSTRUCTIONS
- To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 1½ cups of water to a boil in a small saucepan and drain quinoa and add to boiling water. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork. Allow quinoa to cool before adding in the rest of the salad.
- Meanwhile, sauté onion and sweet peppers with just a bit of olive oil until onion is translucent and peppers are soft, about 3 minutes. Add mixture to cooled quinoa then add broccoli, corn and black beans, mixing well.
- In a separate bowl, whisk together lemon juice, balsamic vinegar, olive oil, salt and pepper, Stevia and red pepper flakes. Add to salad and toss well. Once salad is coated, add fresh basil and allow to sit in the fridge for at least 4 hours. Enjoy!
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