Kristin’s Kickin’ Quinoa Salad


2 cups quinoa
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 (15 oz.) can cannellini beans
1 green pepper, chopped
1 red pepper, chopped
2 carrots, chopped
1 (10 oz.) package frozen corn (optional)
1 red onion, chopped (optional)
½ c olive oil
½ c red wine vinegar
2 T lime juice
1 T lemon juice
1 T stevia or agave nectar
1 clove crushed garlic
¼ c cilantro (optional)
½ T cumin
½ T black pepper
2-3 dashes hot pepper sauce
½ t chili powder or cayenne pepper
½ avocado chopped for garnish
½ tomato chopped for garnish

1. Cook 2 cups quinoa per package instructions.
2. In a large bowl combine quinoa, beans, bell peppers, frozen corn and red onion.
3. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, stevia or agave, garlic, cilantro, cumin, and black pepper.
4. Pour olive oil dressing over vegetables and quinoa. Mix well.  Serve on bed of greens and garnish with chopped tomato and avocado if you wish or use as a filler in tortillas.  

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