Ensalada de Quinua Peruana (Soy-Free)

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Cucumber, diced
• 2 medium Tomato, diced
• 0.5 cup Red onion, finely chopped
• 1 cup Corn kernels
• 1 cup Black beans, rinsed and drained
• 1 medium Avocado, diced
• 0.25 cup Cilantro, chopped
• 3 tablespoons Olive oil
• 2 tablespoons Lime juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Place the 1 cup of quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water.
2. 2Combine the rinsed 1 cup of quinoa and 2 cups of water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked.
3. 3Remove the saucepan from the heat and let the 1 cup of quinoa cool completely, uncovered, for at least 15 minutes. This allows the quinoa to become fluffy.
4. 4In a large bowl, combine the cooled 1 cup of quinoa, 1 medium cucumber diced, 2 medium tomatoes diced, 0.5 cup red onion finely chopped, 1 cup corn kernels, 1 cup black beans rinsed and drained, 1 medium avocado diced, and 0.25 cup cilantro chopped.
5. 5In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lime juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
6. 6Pour the prepared dressing over the ingredients in the large bowl. Toss gently with a large spoon or spatula until everything is evenly coated.
7. 7Serve the Ensalada de Quinua Peruana chilled or at room temperature.

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