Cam’s Vegan Quinoa Salad (DF, GF)

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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.  

Serves 4.  

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.