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Quinoa Salad with Extra Virgin Olive Oil

quinoa salad with extra virgin olive oil

1 green bell pepper, chopped
1 jalapeño choppped fine (wear gloves)
2-4 plum tomatoes, seeded
1/3 of a red or white onion, chopped fine
3-4 gloves garlic, chopped fine
1 can of canned corn, not sweet, drained
1 can of canned black beans, rinsed and drained
2 cups quinoa
3 cups water

1/3 cup Evergreen extra virgin olive oil
1 tablespoon cumin
1 tablespoon lime juice

Products You Will Need:
Organic Arbequina Extra Virgin Olive Oil

Cooking Instructions:
Rinse quinoa in cold water through a sieve, add to a 2 quart pan with 3 cups cold water. Bring pot to a boil, cover, reduce to low and simmer for 20-30 minutes. Turn off heat and let stand for another 10 minutes. While quinoa is cooking, chop up all vegetables and rinse black beans and add to a bowl. Add cooked quinoa and dressing, stir and add more dressing if need be. Season with salt and pepper or more cumin to taste.
Serve with tortilla chips to scoop and eat.

Cooking Time: 30 min
Servings: 8-10

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