The heat of the summer means that I try to stay away from kitchen appliances as much as humanly possible, so this salad is the perfect nutrition packed healthy solution to your dinner side dish dilemma. Quinoa is an amazingly versatile, nutritionally charged super food, and I almost always have some cooked and ready to go in the fridge.
I wanted to make an additional recipe to supplement the Shrimp & Veggie Bake I made for the Hidden Valley Ranch – Ranchify Recipe Challenge, and this summer salad was a perfect fit. All with ingredients I had on hand! Win – Win!
This recipe is a great alternative to pasta salad and will be a hit at any summer BBQ.
Ingredients:
- 3 cups cooked Quinoa
- 1 cup roasted corn
- 1 cup black beans – rinsed and drained
- 1 cup diced tomatoes – I used half red and half yellow cherry tomatoes
- 1/8 cup chopped purple onion
- 1/2 cup Hidden Valley Ranch – Spicy
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp pepper
- 2 Tbsp Cillantro – Chopped
Directions:
- Cook Quinoa according to package directions, let cool to room temperature.
- Mix all other ingredients with quinoa and refrigerate until chilled.
Enjoy!
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Pinned this! I can’t wait to try it. YUM!
Hope you enjoy it! Love how it only took a few minutes to throw together as I had Quinoa cooked in the fridge already. Mmmmmm!!
Wow, looks FAAAAABULOUS! I’ve been looking to start using Quinoa but just didn’t know quite where to start… but now I do! 🙂 THanks Sarah and congrats!!
Christine 🙂
Hey very interesting blog!