Name: Protein-Packed Quinoa Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 cup uncooked quinoa; 2 cups vegetable broth; 1 (15 oz) can black beans, drained and rinsed; 1 ½ cups sweet corn, frozen or fresh; 1 ½ cups tomatoes, diced; 1 orange, yellow, or red bell pepper, diced; 5 green onions, diced; ½ cup fresh cilantro, chopped; 2 extra virgin olive oil; 1 tsp ground cumin; 1 clove garlic, minced; ¼ cup lime juice; ¼ tsp salt (more to taste); ½ tsp chipotle chili powder (optional)

This earthy, nutty flavored, grain-like seed makes a great rice substitute. It’s gluten-free, packed with protein, and delicious!

Life and Health tip: Remember that grains in your salad still count as carbohydrate servings. To bulk up this meal, could add extra beans and serve with carrot sticks and fresh fruit.

Salad

1 cup uncooked quinoa

2 cups vegetable brothor water

1 (15 oz) can black beans, drained and rinsed

1 ½ cups sweet corn, frozen or fresh

1 ½ cups tomatoes, diced

1 orange, yellow, or red bell pepper, diced

5 green onions, diced

½ cup fresh cilantro, chopped

Dressing

2 extra virgin olive oil(omit for diabetics)

1 tsp ground cumin

1 clove garlic, minced

¼ cup lime juice

¼ tsp salt (more to taste)

½ tsp chipotle chili powder (optional)

Rinse quinoa thoroughly in a mesh strainer for 2 minutes.

Add to pot with 2 cups water or broth and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until liquid has absorbed and quinoa is tender. Set quinoa aside or put into refrigerator to cool down.

In a small bowl, add all dressing ingredients and whisk together to thoroughly combine.

In a large bowl, add the cooked quinoa with all other salad ingredients.

Pour dressing over the top and toss to combine.

Chill for at least an hour for better flavor.