This salad improves over time, so I usually make it a day ahead.
Serves 8 to 10
1 cup quinoa, rinsed in cold water and drained
¼ cup olive oil
¼ cup balsamic or red wine vinegar
¼ cup soy sauce
1 teaspoon dried basil
2 teaspoons minced garlic
½ teaspoon sea salt (optional)
1/8 teaspoon black pepper
1 cup cooked or canned black beans, drained
1 cup whole kernel corn
1 large tomato, peeled, seeded, and diced (about 3/4 cup)
1 small red bell pepper, chopped (½ cup)
2 green onions, finely chopped (about ¼ cup)
2 tablespoons chopped fresh parsley (optional)
*Bring 2 cups of water to a boil over high heat. Add the quinoa. Reduce the heat to low, cover, and simmer until the liquid is absorbed, about 10 minutes. Remove the pan from the heat and let it cool completely.
*In a large bowl, whisk together the oil, vinegar, soy sauce, basil, garlic, sea salt, if using black pepper, beans, corn, tomato, bell pepper, green onions, and parsley, if using. When cool, add the cooked quinoa and stir, mixing well.
*Serve at room temperature or refrigerate for 30 minutes before serving.
~Pearl Fruth Miller
Warrensburg, Missouri