This makes for a quick refreshing work lunch and it can be prepared the night before, keep is sealed in the fridge and let the flavors do it’s magic overnight. The tomatoes add a burst of flavor, the cucumber gives this salad a cool and refreshing crunch, and the beans provide satiety and complements the quinoa really well. You can use any beans you have on hand, be it chickpeas, black beans or kidney beans. I added sweet kernel corn on the next day and it was absolutely delicious, make sure you use either fresh or canned sweet kernel corn, and not of the frozen variety, or else it will result in rubbery tasteless yellow corn, like bird food.
So gather your ingredients and make this salad today, it’s quick, delicious and easy, keep sealed in a container in the fridge for up to 2 days.
1 cup uncooked quinoa (this amount serves 4), 1 cup grape/cherry tomatoes, 2 medium sized cucumbers, 1 medium sweet onion, 1 can of drained kidney beans (or any beans of your choice), 1/2 cup of good extra virgin olive oil, 2 crushed garlic, salt and pepper to taste.
Cook the quinoa in a pot, use the same technique as cooking rice, water is 1 cup of quinoa to 2 cups of water ratio. it takes about 10-15 minutes to cook, fluff up the quinoa with a fork towards the end of cooking. set aside.
Diced tomatoes and cucumbers in a bowl together with the drained kidney beans, add in quinoa.
Dressing: In a jar, Add in olive oil, crushed garlic, salt and pepper, shake well.
Pour dressing into the bowl of quinoa, veggies and beans. Mix it well, you can also add in chopped parley for a little extra flavor.
Refrigerate for an 1 hour and eat.
I topped mine with some feta cheese, extra black pepper and sweet corn and lettuce on the second day.