This green quinoa summer salad is simple to make and nourishing, and all it needs is a good dressing.
- 1 cup uncooked quinoa
- 1 cup halved cherry tomatoes
- 1/2 (small) red onion, diced
- 1 cup fresh spinach
- 2 tbsp hemp hearts
- ½ cup cooked corn
- ½ cup (frozen) green peas
- ½ cup cooked black beans
For the quinoa I’m using one part uncooked quinoa (e.g. 1 cup quinoa) and 2 parts water (e.g. 2 cups water).
Rinse the quinoa under running water. I use a fine mesh colander for this. Drain well.
Add the rinsed quinoa and water to a saucepan. Bring to a boil over medium-high heat. Once it starts to heat up reduce the heat to medium to simmer. Cook until the quinoa has absorbed the water, This can take about 10 minutes for a small amount of quinoa.
Remove the saucepan from heat, cover, and let the quinoa sit covered for 5 minutes. Then fluff the quinoa with a fork.
For a quick version I am using cooked beans and corn from a glass jar and make sure to rinse them very well.
Peel and cut the onion in small chunks.
Wash and halve the cherry tomatoes.
Wash the fresh spinach and place in a large bowl. Add in all the other ingredients and toss to combine.
Drizzle with a dressing and serve.
This salad can be stored in the fridge for up to 5 days without a dressing mixed into the salad.
Keywords: salad, quinoa, summer, spinach, beans, dressing, oil-free