Quinoa Herb Salad
Serves: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Cool Time: 1 hour
Ingredients:
Dressing:
- 1 large avocado
- 60ml basil-infused grape seed oil
- 1 Tbsp. light balsamic vinegar
- 1 tsp. ground black pepper
- 1 Tbsp. Tamari soy sauce
Salad:
- 170g quinoa, rinsed
- 1 tsp. ground cumin
- 425g black beans, rinsed and drained
- 425g low sodium black olives, drained
- 1 large Swiss chard leaf, washed
- 2 jalapeños, seeded and sliced
- 100g chives, chopped
- 100g cooked corn kernels
- 20g basil, chopped
Instructions:
- Add the rinsed quinoa, cumin and 475ml of water in a saucepan. Heat on a stove burner at medium heat until the water bubbles. Reduce to a simmer and cook about 20 minutes. Fluff the quinoa with a fork and transfer to a large bowl or baking dish to cool.
- Roll the Swiss chard, ribbon-cut the leaf, and slice the stalk. Then place it in a large mixing bowl and then add beans, olives, jalapeño, chives, corn and basil.
- Mash up the avocado in a medium bowl and mix with the remaining dressing ingredients. Toss the quinoa with the veggie mixture, add the dressing, and thoroughly mix. Leave to stand at least 1 hour before serving.
Recipe Credit: Winnona Gaviglio