To celebrate Rosh Hashanah, the Jewish holiday which started at sundown last night, some of my friends and I had a pot luck dinner. I wanted to make something that was fit for fall, but that also didn't mess with any dietary needs.
This quinoa salad is vegan, gluten free, and really yummy!
Ingredients
1 can black beans
1 ear of fresh corn (or canned if you don't have)
about 1 cup of cashews
1 lime
EVOO for the pan
1 cup quinoa
2 cups water
How to Make It
The most important thing is to have large bowl to add each ingredient to when it is ready!
Start with the black beans, since they are the easiest. Just drain them from the can, rinse them off, and put them in your mixing bowl.
Next, put a drop of olive oil on a pan and toast the cashews, just slightly. Add those to the bowl.
If you are using fresh corn, cook the corn in boiling water, then shave off the corn pieces and add those in. If you are using canned corn, just drain and add about 1/2 cup to a cup.
To make the quinoa, boil the 2 cups of water, and then add the 1 cup of quinoa, reduce heat to a simmer, and cover for about 20 minutes, until the rings of the quinoa pop out and all the water is absorbed.
Add fresh squeezed lime juice, and mix this all together in the bowl. You can add lemon juice as well if you'd like!
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