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:
Cook the quinoa according to the package directions. Allow it to cool completely.
In a small bowl, whisk together all of the dressing ingredients.
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.
Serve immediately or store in the refrigerator for up to 3 days.