1 cup quinoa, uncooked
1/2 can organic black beans, drained, rinsed
1 red bell pepper
1 ear of corn, shucked
8 cherry tomatoes
1/2 cup red onion, diced
1/4 cup cilantro, finely chopped
1/2 cup feta cheese, crumbled (optional)
2 Tbsp olive oil
2 Tbsp red wine vinegar
salt and pepper
- Preheat oven to 375*F. In a medium-sized pot combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, place lid on pot and simmer 15-20 minutes, (until all water is absorbed – just like rice) Remove from heat and fluff with a fork. Set aside
- Meanwhile, brush red pepper and corn on all sides with olive oil and place on baking sheet. Bake 30 minutes, turning vegetables every few minutes for even roast. Add tomatoes for last 10 minutes. Remove veggies from oven to cutting board and let cool for a few minutes then chop into small pieces.
- In a large bowl or tupperware combine: quinoa, black beans, red pepper, corn, tomatoes, red onion, and cilantro. Mix well.
- In a small dish combine olive oil, vinegar and spices to taste. Whip together with a whisk or fork then drizzle over salad. Toss to coat. Stir in feta crumbles if desired. Serve warm or refrigerate for later.