When I first tried quinoa, I thought it was horrid. And this disappointed me tremendously because quinoa is one of those grains that seems to be a staple in the gluten-free diet and one that everyone loves.
I’m not sure when my feelings for quinoa changed, but I know it had something to do with it being served cold, rather than warm.
Suddenly, I loved it and couldn’t get enough.
This summer, I’ve been making a variation of this simple salad. It’s so flexible and easy. You can eliminate an ingredient or add others, such as onion, cucumber or avocado.
Quinoa Salad with Tomatoes, Corn, Black Beans, and Feta
one package of Trader Joe’s fully cooked organic quinoa (so easy; just microwave)
half of a corn on the cob
canned black beans, about a cup or so, drained and rinsed
1 yellow plum tomato
1/2 of a red beefsteak tomato
handful of feta cheese
You could also add onion and/or avocado.
Mix together. Refrigerate. Enjoy.
This is post #85 of 99 in my 99 Days of Summer Blogging project.