Recipe Monday: Tara's Quinoa Salad

Happy Recipe Monday! I’m linking up with Annmarie from The Fit Foodie Mama and Cassandra from Powered by BLING for another round of Meatless Monday! If you have a meatless recipe, please link up with us. 🙂

I’m sure many of my readers (aka YOU) will be watching the Boston Marathon today. I must say, I’m really looking forward to watching this year. The Boston Marathon is the pinnacle of marathons, and training for my first has put a new spin on this principal event. Definitely looking forward to it. Plus I know several people running it, which makes it that much more awesome. So although I know you guys won’t be reading this, swift feet and good luck to all of this year’s racers!

Today I have a delish recipe for you from my sister-in-law. She made it for my father’s birthday dinner and it’s an amazing dish. We had it as a side but the flavor is such that you could definitely serve it as a main dish. I don’t really have any tips because I haven’t made the dish myself, but I can say with certainty that it’s yummy — and kid-friendly, too!

Enjoy!

Tara’s Quinoa Salad

Ingredients

2 C quinoa
4 C vegetable stock
4 oz Feta cheese crumbles
15 oz can jalapeno black beans, rinsed and drained
15 oz canned sweet corn, rinsed and drained
1 C spinach, chopped
1/2 red onion, diced

Dressing

1/2 C lime juice (approx 4 limes)
3 Tbsp red wine vinegar
1/4 C olive oil
1 Tbsp cumin
salt and pepper to taste

Directions

Cook quinoa according to package directions, using vegetable stock in place of water. While the quinoa is cooking, make the dressing. Whisk the dressing ingredients together and mix well.

Allow quinoa to cool.

While quinoa is cooling, make the salad. In a large bowl, combine black beans, corn, spinach, and onion. Add cooled quinoa, and toss to combine. Slowly mix in the dressing and toss again. Serve and enjoy!