Summer Quinoa Salad

I am a huge fan of trying out new salads, especially in the summer. I have a few favourites and “go-to’s”, and this one is definitely in the top three. It’s quick, easy, healthy  and tastes even better the next day. It’s anything but a boring salad and your guests will be lined up for seconds.

This recipe is perfect for a picnic, potluck or backyard BBQ.

The recipe yields approximately 8 side salads.

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

1 cup uncooked quinoa
2 cups water
1 can black beans (rinsed and drained)
1 medium cucumber cut in small pieces
1/2 red bell pepper, chopped
1/2 orange or yellow bell pepper, chopped
1/2 cup finely chopped parsley (and a few extra sprigs for garnish)
3/4 cup red onion, chopped
1/4 cup lemon juice
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 cloves garlic, pressed
1/2 tsp sea salt

Instructions

  1. Bring water and quinoa to a boil. Cover and let simmer for 15 minutes; remove lid and fluff with a fork, then set aside to cool.7A8B5A9F-EC81-4B44-B478-6E57E62268F7
  2. In a large bowl combine the black beans, cucumber, bell peppers, onion and parsley. Set aside. DB9E48B4-0B2A-4CEA-9869-EDF2C2D9B955572A1F01-299C-4465-B3A0-9940D33F0FBC
  3. In a small bowl add olive oil, red wine vinegar, balsamic vinegar, garlic and salt. Whisk until combined. (You will need to whisk it again before pouring it into the salad.) BF104A00-CAEF-4F53-AA6A-51C836B100BF
  4. Add the quinoa to the other ingredients. Pour dressing into the salad and toss the salad until well combined. Place in the refrigerator and allow 15-20 minutes for the flavours to come together. Garnish with parsley.976B1455-A88D-429B-AD95-317E5E2691C5347DADFE-1897-4148-8768-2E27C5E227B6
  5. This salad will keep in the refrigerator for 4-5 days.C06D31E9-8F55-42D4-BE89-B005C4A2D494

How delicious does this look? Mmmmmm.

Enjoy!

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