This salad is packed with protein, vitamin C, iron and fiber, and leaves you leftovers for days. Who wants to cook everyday?
This recipe calls for quinoa, but brown rice or barley work too!
Yield amount8 Servings
Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done.
Transfer to a large bowl and fluff with a fork.
Add remaining ingredients and toss to combine. Add salt to taste. Chill unto ready to eat.
Equipment you'll need:
- Cutting board
- Measuring cups & spoons
- Can opener (if using canned corn and/or beans)
- Pot and lid
- Large bowl
Adopted from this recipe.