A perfect meal.

I love this meal so much. Just made it for dinner tonight and thought I should post. I discovered it over a year ago, and it's been a constant favorite ever since. It's quick, easy, nutritious, super tasty, and there are plenty of leftovers (well, when cooking for only two or using as a side dish). It manages to be hearty AND refreshing at the same time. Kind of a miracle meal.

I used to make it without onion and it came off as too lemony, so I reduced the amount of lemon juice. But since I've become obsessed with raw red onion (very, very wisely obsessed, since raw red onion is SO DELICIOUS), the original amount of lemon juice tastes just perfect; setting off the sweet and slightly spicy onion with citrusy goodness. Try it!

Moroccan Quinoa Salad

Ingredients

3 Cups cooked quinoa (1 cup dried)

1/3 Cups freshly squeezed lemon juice (about 2 lemons)

3 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoons sugar

1-1/2 Cups canned black beans, rinsed

1-1/2 Cups corn kernels (about 2 cobs) or defrosted frozen

1/2 small red onion, thinly sliced

11 fluid ounce cherry tomatoes, quartered

1/2 Cups slivered almonds, toasted

1/4 cup chopped green or black olives

1/4 Cups chopped fresh mint

1/4 Cups chopped fresh cilantro

Directions

1.Cook quinoa, according to package instructions.

2.While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.

3.Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.

4.Drizzle with vinaigrette. Toss to combine.

5.Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.

Nutrients Per Serving

Nutrients per serving: 407 calories, 17 g fat, 14 g protein, 56 g carbohydrates, 11 g fibre. Excellent source of vitamin E, folic acid, thiamin, iron, zinc, phosphorus and magnesium.