Ingredients:

  • 1 cup quinoa (170 g)
  • 2 cups vegetable broth or water (480 ml)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 cucumber, diced (200 g)
  • 1 bell pepper (red or yellow), diced (150 g)
  • ½ red onion, finely chopped (75 g)
  • 1 cup corn (frozen, canned, or fresh) (150 g)
  • ½ cup fresh parsley, chopped (15 g)
  • Salt and pepper, to taste
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • Optional: pinch of cayenne pepper for heat

Instructions:

  1. Rinse quinoa under cold water.
  2. In a medium saucepan, combine quinoa and vegetable broth/water. Bring to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
  4. While quinoa cooks, chop cherry tomatoes, cucumber, bell pepper, and red onion. Drain corn if using canned, and rinse if using frozen.
  5. In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, smoked paprika, salt, and pepper.
  6. In a large mixing bowl, combine cooked quinoa, chopped vegetables, parsley, and corn.
  7. Pour the dressing over the salad and toss gently to combine. Adjust seasoning as necessary.
  8. Taste and serve immediately or let it chill in the fridge for 30 minutes for flavors to meld.