Cameron is brilliant with a grain salad. He makes one almost every week for a quick plant based lunch. I’ve been craving quinoa and this salad is crazy good - so different than anything I’d make or think of. It’s gluten free, too.
It’s good served warm or cold.
Cam’s Quinoa Salad
1 cup uncooked quinoa (red or white)
juice of one lemon
1 apple, cored, diced (try Fuji or Gala)
1 shallot, minced
1 tablespoon maple syrup
3/4 cup pecans, raw and toasted or roasted
1 14oz tin black beans, drained and rinsed
1/2 cup chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon sesame seed oil
s + p, to taste
In a medium sauce pan, bring quinoa and 2 cups water to a boil. Cover, reduce to low and cook about 15 minutes or until quinoa is tender and water has been absorbed. Set aside.
In a medium sized bowl, toss apples and shallot in lemon juice and pinch of salt. Let sit for 5 minutes. Add maple syrup. Add cooked quinoa, pecans, black beans and parsley. Drizzle with olive oil, sesame oil and toss. Season with salt and pepper.