Teal Swan shows you how to make summer salad in this conscious cooking episode.
- 2 cups uncooked quinoa
- 4 cups vegetable broth
- 3 cups corn kernels
- 1 large green pepper (diced small)
- 1 large red pepper (diced small)
- 3 cups black beans (cooked)
- 2 cups kidney beans (cooked)
- 2 cups black olives (sliced)
- 2 cups cherry tomatoes (quartered)
- 4 green onions (chopped)
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 garlic cloves
- Salt to taste
- Rinse the quinoa well. Combine it with the vegetable broth and bring it to a boil. Turn the heat down so that it is simmering and cook it uncovered for 15 minutes or until all the liquid is absorbed. Then turn the heat off and cover it with a lid and let it stand for five minutes. Fluff it with a fork and put it in a very large bowl.
- Toss it with the corn, green pepper, red pepper, black beans, kidney beans, olives, cherry tomatoes and green onions.
- In a food processor or blender, combine the olive oil, vinegar, garlic cloves and about 1 tsp. of salt. Blend until frothy and creamy. Pour it over the quinoa/vegetable mix and toss well until the salad is well coated.
- Add salt if needed to taste and serve. This recipe makes enough for a large party or for abundant leftovers.
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