BBQ'd meat and salad is my favourite summer supper. The meat is easy to cook and the salad only takes a short time to prepare. Some of my favourite summer salads are grainy ones such as this quinoa salad.
This salad is a modification of a few different recipes that I've made over the past two years and I'm super happy with how this turned out. Quinoa salads are very easy to play around with - I'd strongly encourage you to come up with your own variations based on this recipe.
Ingredients:
Salad
1/2 can (398 ml) black beans, rinsed
1/8 cup finely chopped red onion
1 diced tomato
1 1/2 cups cooked quinoa (cooked according to package)
1/2 cup cooked corn (about 1/2 cob)
1-2 tbsp fresh parsley, chopped
1 diced avocado
1/4 cup (or more to taste) crumbled feta (optional)
Dressing
3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tbsp balsamic vinegar
1/2 tbsp lemon juice
1 garlic clove, minced
Dash of each (less than 1/8 tsp) - red chili flakes, cumin, cayenne
Salt and pepper to taste
1. In a small bowl, combine all dressing ingredients and whisk together until well blended. Set aside.
2. In a medium bowl, mix the black beans, chopped onion, tomato, corn, and parsley. Add the cooked quinoa, cover with dressing, and stir together. Gently mix in the avocado and feta.
3. Serve at room temperature.
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