Excerpted from Cook with Kindness, from Able Sense Publishing
1 cup quinoa
1 red pepper, finely chopped
1 cup frozen corn, thawed
19-oz (540 ml) can black beans, drained and rinsed
2 cups finely chopped kale
2 tomatoes, seeded and finely chopped
3 tablespoons lemon juice
½ teaspoon sea salt
Rinse quinoa and pop it in a pot with ¾ cup water. Bring to a boil, cover, and simmer for 12 minutes. Remove from the heat and let stand 10 minutes. Fluff with a fork and set aside to cool while you prepare the veggies.
In a large bowl, combine the red pepper, corn, beans, kale, and tomatoes. Add the quinoa. Add the lemon juice and sea salt, stir, and serve.
Makes 8 servings.
Love this recipe? This is just one of dozens of delicious gluten free and vegan recipes you’ll find in Cook with Kindness.