This is a wonderful salad to enjoy on a beautiful Montana summer evening. Make extra to enjoy later as it’s even better as leftovers. This is a healthy and truly filling recipe. Enjoy!
Serves 4
1 C Quinoa
2 C diced cooked chicken: roasted, shredded, leftover, rotisserie; any kind will work well
2 C Broccoli, diced and lightly steamed until just crisp
1 C Black Beans, canned and drained or cooked
4 Green Onions, sliced thin
2 carrots, peeled and grated
1 red bell pepper, seeded and diced
1 ear fresh corn, shucked, rinsed & kernels cut off cob
½ bunch cilantro, chopped
Dressing:
¼ C cider vinegar
½ C olive oil
1 tsp ground cumin
Salt and pepper to taste
1 clove garlic, crushed, or ½ tsp dried garlic powder
1 tsp Tajin seasoning
Prepare the quinoa:
In a saucepan with a lid, add quinoa and 1 ½ C water, along with a pinch of salt. Bring to a boil, put the lid on, reduce to a simmer and cook for 20 minutes. Remove from heat and fluff with a fork. This step can be done ahead of time. It’s best to let the quinoa cool down before using it for your salad.
Make the dressing:
Whisk together all of the dressing ingredients in a small bowl.
The salad:
Toss all of the ingredients together in a large bowl and let sit for a few minutes to allow the flavors to combine nicely before serving.