Confetti Quinoa Salad
A flavorful medley of whole grains and veggies, this salad is a party in your mouth.
Ingredients
Scale
- 1 cups quinoa, toasted
- 1 onion, diced
- 1 cup fresh or frozen corn
- 1 bell pepper, diced
- 1 can black beans rinsed and drained
- 3 big handfuls spinach
- 1/2 pint grape tomatoes, halved
- 2 tablespoons cilantro, chopped
- Sesame oil to drizzle
- A large avocado diced for garnish
- Sea salt to top
Instructions
- Slightly toast your quinoa in a pan for just a few minutes. Just make sure you donât let it burn!
- Meanwhile, bring 2 cups of water to a boil. Add in quinoa, reduce heat to low and let it simmer for 15 minutes or until you see the curly string separate from the quinoa.
- Drain.
- While the quinoa is cooking, spray a plan with cooking spray or add 1 Tbsp of olive oil to the pan. Cook the onions until they are starting to soften 7-8 minutes. Then, add in corn. Cook just until corn is heated through.
- Next, add in bell pepper, black beans, and cooked quinoa. Stir and allow this to heat through.
- If you want to use sesame oil, which I HIGHLY recommend, you will drizzle about 1/2 a tablespoon over this and mix well. Then you will add in your cilantro and spinach and stir.
- Finally, you are going to remove from heat and add in your grape tomatoes.
- Garnish with avocado and sea salt and serve!
Find it online: https://www.theleangreenbean.com/confetti-quinoa-salad/
