This salad is simple, easy and delicious. I created this because I was trying to include more whole foods in my diet.
Start by cooking the quinoa. I cooked my quinoa in my rice cooker! It was easy. Portion out 1 cup of quinoa and add 2 cups of water. You can add or reduce the amount of quinoa in the salad. Just make sure you cook the quinoa in a 1:2 ratio (1 part quinoa to 2 parts water).
To add a bit of flavour to the quinoa, I added a teaspoon of Hondashi powder. This is a bonito soup stock and gives it a rich umami taste.
While the quinoa is cooking, prepare the rest of the salad. You will need 1 cup of cherry tomatoes (cut in half), 1 cup of corn and 1 can of beans. Try to get beans that are low in sodium. I used a mixture of chickpeas and broad beans but you can use your favourites. The other item you need is cilantro. I like a lot of it so I used a generous bunch (about 3/4 cup) roughly chopped.
The spices I used was cumin and paprika. I used about 1 tablespoon of each. Season everything with salt and pepper to taste.
Mix everything together and serve!! Enjoy with a side of fish or by itself.
- 1 cup quinoa
- 1 can beans
- 1 cup cherry tomatoes
- 1 cup corn
- 1 teaspoon Hondashi powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 bunch cilantro
- salt and pepper
Check out our other recipes on this food blog.