Aunt Katie’s Quinoa Salad

This is one of our family’s very favorite salads. I first had this salad at one of my best friend’s (Tobias) aunt’s house. and this salad makes an appearance at most of our family gatherings and is always appreciated.

Ingredients:

· 3 cans black beans, drained

· 1 cup dry quinoa, cooked and cooled

· 2 cups fresh or frozen corn

· 1.5 cups fresh tomatoes, seeded and diced

· 1 large red bell pepper, diced

· 1.5 cups cilantro leaves, chopped

· 1 cup green onions, chopped

· 3 jalapenos, diced

· ¾ cup fresh lime juice (can substitute ½ cup rice vinegar)

· 4 tablespoons extra virgin olive oil (can substitute Almond, Walnut Oil, etc)

· 2 teaspoons salt

· 2 teaspoons ground cumin

· 1 teaspoon fresh ground pepper

· Optional 1 ripe avocado – add to salad just prior to serving

Instructions:

1. cook quinoa and allow to cool completely before adding it to the rest of the ingredients

a. place quinoa in fine-mesh strainer and rinse until water runs clear

b. combine 1 cup of quinoa with 2 cups of water in a sauce pan

c. bring to boil over medium-high heat. Cook for 15 to 20 minutes – it is ready when all water is absorbed, and the quinoa tail (endosperm) starts to fall away

2. black beans: drain, rinse and place in large bowl

3. corn: use a knife to slice the kernels off the fresh corn cob. Alternatively, you can use frozen corn, thaw, and add to the bowl with the black beans

4. tomatoes: cut tomatoes into quarters. Remove the seeds by sliding your clean fingers through the seeded areas and remove seeds. Then, dice tomatoes and add to bowl

5. red bell pepper, diced

6. cilantro: rinsed thoroughly, chopped

7. green onions: chopped

8. jalapenos, finely chopped

9. ¾ cup lime juice

10. 4 to 6 tablespoons extra virgin olive oil

11. 2 teaspoons sea salt

12. 2 teaspoons ground cumin

13. 1 teaspoon fresh ground pepper

14. Add chopped ripe avocado – just prior to serving. combine thoroughly. Enjoy!