Categories: sides

Ingredients

• 1.5 cups quinoa
• 4.5 cups water
• 1 T whey, lemon juice, kefir or yogurt
• 3/4 cup chicken stock
• 1.5 cups black beans
• 1.5 cups corn
• 1 bell pepper
• parsley
• 5 T lime juice
• 1 t salt
• 1 t cumin
• 1/3 cup olive oil

Directions

1. Warm 4 1/2 cups filtered water in a saucepan to just above body temperature (113-131 degrees). You don’t need a thermometer —- just heat it until it’s hot to the touch but not boiling. If you let it come to a boil, let it cool before using.

2. In a large glass or enamelware (not metal) bowl or pitcher, add 1 1/2 cups quinoa, 4 1/2 cups heated filtered water, and 1 tablespoons of whey, lemon juice, kefir or yogurt. Mix thoroughly.

3. Cover the bowl with a dishtowel and let sit overnight on the counter or in a cupboard. Let sit overnight.

4. When ready to make the quinoa salad, add the soaked quinoa and 3/4 cup chicken stock to a small to medium saucepan on medium to high heat. Bring to a boil and cook for 10 minutes.

5. While the quinoa is cooking, make the dressing: In a small bowl whisk together the lime juice, sea salt, and cumin. Add the olive oil in a stream, whisking. Set aside.

6. Strain and rinse the black beans. Set aside.

7. De-seed and chop the bell pepper. Set aside.

8. Mince the parsley. Set aside.

9. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper. Add the parsley to taste.

10. . Drizzle dressing over salad and toss well with sea salt and pepper to taste.

Email to a friend | Print this recipe | Back