Quinoa and bean salad
Description
This light and healthy vegetarian salad is perfect for summer
Instructions
- 1
Step 1
1. Prepare the sauce. Press the garlic using a garlic press. Chop the cilantro. In a small bowl, whisk together lime juice, salt, minced garlic, chopped cilantro, and thyme. Add oil and whisk with a whisk. Add black pepper to taste. Set the sauce aside.
- 2
Step 2
2. Prepare the salad. Finely chop the bell pepper. Peel and mince the jalapeño chili. Finely chop the cilantro and green onion. To remove the bitter taste, rinse the lamb's quarters under cold water in a colander at least 5 times.
- 3
Step 3
3. In a medium saucepan, add 1.5 liters of water, salt it, and cook the amaranth for 10 minutes. Drain the amaranth into a sieve (or colander) lined with cheesecloth and discard the water. Add water back into the saucepan to a depth of 5 cm and bring to a boil. Place the colander with the amaranth over the saucepan with boiling water, cover with a lid, and steam for 10 minutes. The amaranth should not touch the water. Fluff the amaranth with a fork and let it cool.
- 4
Step 4
4. In a large bowl, combine the beans, corn, bell pepper, chili, cilantro, green onion, and cooked quinoa. Gently mix with the dressing. Serve the salad at room temperature.