There’s no better dish to showcase organic food than a salad, where the organic produce is front and center. I choose to showcase the organic ingredients in this salad where you can taste the fresh produce. When making this dish, I usually buy canned black beans and sweet corn. Not only is it more convenient (it’s hard to find these two veggies organic and ready-to-use), but these two veggies are low in pesticide content.
You really need to know how to shop for your organic food.
1 cup quinoa
2 cups water (or chicken broth if not vegetarian)
A pinch of salt
5 green onions, chopped finely
1 can (15 oz.) of black beans
2 cups sweet corn niblets (clean 15)
1 organic cucumber, diced
1 organic red bell pepper, diced
1 cup organic grape tomatoes, halved
¼ cup chopped cilantro
Handful of dried cranberries
¼ cup red wine vinegar
½ cup olive oil
Few drops of sesame oil
Salt and pepper to taste
- Rinse quinoa thoroughly with water. Bring quinoa, water, and salt to a boil and simmer for 15 minutes or until all the water is absorbed. Remove from heat and fluff with a fork.
- In a bowl, mix quinoa with green onion, black beans, corn niblets, cucumber, peppers, tomatoes, and cilantro.
- In a separate bowl, combine red wine vinegar, olive oil, sesame oil, and salt & pepper to create the dressing.
- Mix all ingredients together and refrigerate for one hour before serving
Refrigerating the salad for at least an hour allows for the flavors to blend together and contributes to the tangy kick in every bite. This vegetarian, gluten-free dish is great for a healthy, light lunch or as a side dish for dinner.