Stoplight Salad

One of my favorite cookbooks is called Simply in Season. It's not 100% vegetarian, but it is vegetarian friendly. Plus, the recipes are categorized according to produce that's in season during spring, summer, fall & winter. (thus the title). This is by far our favorite quinoa recipe, which I have to admit we make year round even though it's best made with fresh summer produce!!

Stoplight Salad with Quinoa, yield 6-8 cups
*We use as a main dish, sprinkled with shredded cheddar cheese, slightly warmed to melt the cheese. It's good served cold as well.

Ingredients & Process

In large bowl, combine the following ingredients:

2 cups cooked quinoa
2 cups tomatoes, chopped
2 cups corn
1 medium green pepper, diced
1 medium red pepper, diced
1/2 cup red onion OR scallions, diced
1/4 cup cilantro

2 cloves garlic, minced

2 cups cooked black beans

Pour 3 Tbs balsamic vinegar over the salad and gently toss to combine. Add salt & pepper to taste. Garnish with shredded cheese.

Notes:
The name of this salad comes from the colors of the veggies used-red, yellow. and green!
I cook the quinoa in the rice cooker. It cooks perfectly, without boiling over or burning, which is usually the case when I cook it on the stove top.