Not sure what to make for your Canada Day BBQ?
Try this Festive Quinoa Salad
Quinoa is a grain sold in bulk or in a box in the organic section of the grocery store. It should be rinsed before cooking for the best flavour. It is a good source of protein and other nutrients, including calcium and fibre. It can also be cooked in vegetable broth and served hot as a side dish like rice.
250 ml (1 cup) quinoa (rinsed)
75 ml (1/3 cup) freshly squeezed lemon juice
45 ml (3 Tbsp) olive oil
10 ml (2 tsp) ground cumin
5 ml (1 tsp) salt
1 ml (¼ tsp) sugar
375 ml (1 ½ cup) canned black beans (rinsed)
375 ml (1 ½ cups) corn
½ small red onion, thinly sliced
500 ml (2 cups) grape tomatoes, sliced in half
125 ml (½ cup) slivered almonds
50 ml (¼ cup) fresh mint, chopped
50 ml (¼ cup) fresh coriander, chopped
1. Rinse quinoa and cook according to package directions.
2. While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar in a small bowl or measuring cup.
3. Cool quinoa and combine with all remaining ingredients, except fresh herbs, in a mediumsized bowl.
4. Drizzle with vinaigrette and toss to combine.
5. Refrigerate for at least one hour to allow flavours to combine.
6. Add fresh herbs just before serving.
Serve at room temperature if time allows.
(Tip: For more flavour, toast the almonds in the oven at 180°C (350°F) until lightly browned for five to seven minutes.)