Categories: sides
Ingredients
- 1.5 cups quinoa
- 4.5 cups water
- 1 T whey, lemon juice, kefir or yogurt
- 3/4 cup chicken stock
- 1.5 cups black beans
- 1.5 cups corn
- 1 bell pepper
- parsley
- 5 T lime juice
- 1 t salt
- 1 t cumin
- 1/3 cup olive oil
Directions
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Warm 4 1/2 cups filtered water in a saucepan to just above body temperature (113-131 degrees). You don’t need a thermometer —- just heat it until it’s hot to the touch but not boiling. If you let it come to a boil, let it cool before using.
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In a large glass or enamelware (not metal) bowl or pitcher, add 1 1/2 cups quinoa, 4 1/2 cups heated filtered water, and 1 tablespoons of whey, lemon juice, kefir or yogurt. Mix thoroughly.
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Cover the bowl with a dishtowel and let sit overnight on the counter or in a cupboard. Let sit overnight.
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When ready to make the quinoa salad, add the soaked quinoa and 3/4 cup chicken stock to a small to medium saucepan on medium to high heat. Bring to a boil and cook for 10 minutes.
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While the quinoa is cooking, make the dressing: In a small bowl whisk together the lime juice, sea salt, and cumin. Add the olive oil in a stream, whisking. Set aside.
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Strain and rinse the black beans. Set aside.
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De-seed and chop the bell pepper. Set aside.
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Mince the parsley. Set aside.
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Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper. Add the parsley to taste.
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. Drizzle dressing over salad and toss well with sea salt and pepper to taste.