Fiesta Quinoa Salad with Beans

I found a huge bag of brown rice in our pantry recently. I usually mark large packages of food items (usually items bought from Costco) with the purchase date on the front. It’s for my own curiosity and some sort of tracking on how long it takes us to finish a container.

Well, the bag of brown rice was purchased several months ago and we still have a long way to go in finishing it. While the large quinoa bag is almost gone.

It got me thinking of the foods I have been cooking lately. Currently, I have been favoring quinoa more than brown rice. I just love how dynamic quinoa can be in recipes. Sweet or savory or included in veggie burgers, I love all the recipes I’ve tried.

While sorting thru all the cookbooks I have but have not used, I found this quinoa salad recipe that I was excited to try because of all the spices used and the list of ingredients.

The sauce with soy sauce, maple syrup and apple cider vinegar is something new for me. It’s a good flavor combination. I might try using the sauce in my tofu too.

This recipe is adapted from the cookbook Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet. I love this recipe and Chris loved it too. I make a batch during the weekend and eat it throughout the week for lunch. I’ll eat it on a bowl with tofu or leftover fish and roasted vegetables to round out my meal.

Fiesta Quinoa Salad with Beans

• 3 cups cooked quinoa
• 1.5 cups roasted corn, thawed
• 2 cups black beans (or 1  16 oz can)
• 1/2 cup chopped bell pepper
• 1 small tomato, diced
• 1/2 cup cilantro
• ½ teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 2 teaspoons cumin powder
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 3 tablespoons low sodium soy sauce (or tamari)
• 1 tablespoon maple syrup
• 2 teaspoons apple cider vinegar

Directions:

In a large bowl combine quinoa, corn, black beans, yellow pepper, tomatoes and cilantro. Season with salt and pepper.

In a small bowl combine lime zest, lime juice, cumin powder, chili powder, garlic powder, onion powder, soy sauce, maple syrup and apple cider vinegar. Whisk until well combined.

Toss quinoa salad with 3/4 of dressing and serve warm or cold. Drizzle additional dressing on top as desired.