Ingredients and Method to make lemon quinoa bean salad
1 cup quinoa
1 cup corn
1 cup cooked pinto beans ( see notes for substitutions )
6 spring onions cut fine ( only the green part )
2 jalapeños cut fine ( or to taste )
Salt to taste
Handful cilantro cut fine
Juice of half a lemon (or to taste )
Rinse
quinoa in cold water for a full minute. Place in large heavy bottomed
pan, add 2 cups of water and place on medium heat. Cook until quinoa is
cooked and soft. Fluff cooked quinoa with a fork and keep aside.
Cook
corn in the microwave or the stove top with just enough water until
soft. Keep the cooked corn aside. Make sure there is no water remaining
in the cooked corn, if there is, drain the corn completely and keep
aside to use in recipe.
Allow
quinoa, corn and beans to cool to room temperature. In a large bowl, mix
together quinoa, corn and beans gently. Add salt to taste and mix
again. Add spring onions and jalapeños and mix.
Add lemon juice and mix well. Garnish with cilantro and serve at room temperature or chilled.
Notes:
If
you do not want to soak and cook beans, you can substitute with canned
beans. Just rinse the beans thoroughly in cold water, drain and use in
recipe. Instead of pinto beans, red kidney beans /rajma or black beans
can also be substituted in this recipe.
