Recipe by Chef Suzanne Landry
- 1 cup quinoa, uncooked
- 2 cups water
- ¼ tsp sea salt
- ¾ cup tomato, chopped (1 medium tomato)
- ¼ cup celery, chopped (1 stalk)
- ½ cup cucumber, seeded and chopped (1 medium cucumber)
- ½ cup scallions, chopped (4 scallions)
- ½ cup fresh cilantro, cleaned and chopped
- ½ cup fresh or frozen corn, blanched
- ½ cup cooked black beans, rinsed and drained
- ¼ cup black olives, pitted and diced (Kalamata are the best!)
- 1/3 cup extra-virgin olive oil
- 1 tsp hot red pepper flakes (or more to taste)
- 2 Tbs red wine vinegar or ¼ cup lemon juice
- ½ tsp sea salt
- Boil 2 cups water and add salt. Thoroughly rinse quinoa in strainer. Place in boiling water, cover, and reduce heat to medium-low. Cook for 20 minutes or until grain is fluffed and water is absorbed. Remove from pot into a large bowl and allow to cool before adding vegetables.
- Slice tomatoes into ½-inch slabs and remove most of the seeds. Then cut tomatoes into sticks and crosswise into ½-inch cubes. This will give you evenly sized tomato pieces that won't get mushy if the salad isn't eaten right away.
- Cut celery by slicing down the rib in the center of the stalk. If the stalk is large you might want to cut it in thirds. Then cut crosswise into ½-inch pieces.
- Slice cucumber lengthwise into 4 strips and then remove center seeds. Chop these strips into ½-inch pieces. Remove root ends of scallions and cross chop into ¼-inch pieces. Toss cooled quinoa with all remaining vegetables, beans, and olives.
- Mix vinegar, oil, hot pepper flakes, and salt together. Toss lightly with salad. Refrigerate for an hour before serving. This will last 5 days in the refrigerator.
Serving suggestions from Chef Suzanne Landry: Her favorite way of enjoying this as a leftover is in scrambled eggs. Just before the eggs set hard, she adds ¼ cup or so of this salad and gives it a stir.
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