Maybe it’s because Christmas is coming, and I’m in the mood for red, green and gold. Or maybe the gloomy, rainy days of December have made me crave pops of color even in my recipes. Whatever it is, this quinoa salad is great for lunch or as a side dish for dinner. There really isn’t a fixed formula, and you just toss ingredients together with a simple dressing. It’s quick, easy and packed with goodness. Eat it warm or cold. It’s up to you, you can’t really go wrong.
What you will need:
2-3 cups of cooked quinoa tossed with ingredients of your choice. I usually throw in cherry tomatoes (sliced into halves), corn, peas, carrots and black beans. Toss with dressing (see below) to combine. The flavors come together beautifully when you leave it overnight in the fridge.
For the dressing:
- Juice from 1 small lime
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon pure maple syrup
- 1/2 teaspoon fine grain sea salt
Bullfrogs Symposium 