Plantbased Queen, Jane Nshuti, cooks consciously and whips up this colourful, tasty salad.

Dressing

• Ingredients:
• 1/4 cup olive oil
• 3 tbsp lemon
• 1 garlic, minced
• 1 tsp garlic and herb
• Salt taste

Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• ½ cup cooked black beans
• 1 cup halved cherry tomatoes
• 1 cup corn kernels, fresh or frozen, cooked
• 1/4 cup chopped fresh coriander 
• 1 cup chopped mixed peppers
• Lemon slices to garnish 

Directions:

1. Cook the quinoa according to the package directions. Allow it to cool completely.
2. In a small bowl, whisk together all of the dressing ingredients.
3. In a mini trifle bowl, layer out  two tbsp of cooled quinoa,followed  by  beans, tomatoes, pepper, corn, coriander , and the vinaigrette. Top with the lemon slices.
4. Serve immediately or store in the refrigerator for up to 3 days.