Creamy Cilantro Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cup quinoa (I used a combination of red and regular quinoa)
  • 2 cups water
  • 3-4 cloves garlic
  • 1 bunch cilantro
  • 1 cup non-fat, plain greek yogurt
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. chipotle chili pepper
  • 1 tsp. cumin
  • 1 tsp. crushed red pepper
  • sea salt, fresh cracked pepper, to taste
  • 1 cup sweet corn
  • 1 cup matchstick carrots
  • 1 can (14.5 oz.) reduced-sodium black beans, rinsed and drained
  • Additional sea salt and fresh ground pepper, to taste
Instructions
  1. Prepare quinoa according to package instructions.
  2. While quinoa cooking, make the creamy cilantro dressing:
  3. Place garlic cloves in a food processor and process until very finely chopped. Scrape down the sides of the bowl.
  4. Add cilantro and process until finely chopped. Scrape down the sides of the bowl.
  5. Add greek yogurt and turn food processor back on. Stream in olive oil. Scrape down the sides of the bowl.
  6. Add cumin, crushed red pepper, salt and pepper and pulse a few more times to incorporate. Set dressing aside.
  7. When the quinoa is just a few minutes away from being done, add the carrots and corn to the pot, cover and steam the veggies until tender-crisp.
  8. In a large mixing bowl combine cooked quinoa, corn, carrots, black beans and creamy cilantro dressing.
  9. Add additional salt and pepper, if needed.
  10. Serve warm, room temperature or chilled, as desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/creamy-cilantro-quinoa-salad/