Quinoa Salad With Amaranth Microgreens

Serve like a chef with this beautiful tasty quinoa salad. It’s also great as a salsa over chicken.

Ingredients

• 1 cup quinoa thoroughly rinsed

• 2 cups water

• 1 can (15 ounces) corn, drained and rinsed

• 1 can (15 ounces) black beans, drained and rinsed

• 5-6 green onions, chopped (if home-grown, keep the editable flowers for garnishing)

• 1/4 cup cilantro, finely chopped

• 1/2 cup of Wispy amaranth microgreens

• Salt and pepper, to taste

• 2 large limes, juiced

• 4 tablespoons olive oil

• 2 teaspoons ground cumin

• 1/2 teaspoon red pepper flakes

Instructions

1. Follow package instructions to cook the quinoa.
2. Transfer to a large bowl and aside to cool completely.
3. To the bowl with the cooled quinoa, add rinsed corn, rinsed black beans, cherry tomatoes, amaranth, chopped green onions, and finely chopped cilantro. Toss together.
4. In a small bowl whisk together the lime juice, olive oil, about 1 teaspoon salt, 1/4 teaspoon pepper, ground cumin, and red pepper flakes.

5. Pour over the salad and toss to coat.

Options: Pick the flowers from the heads of your green onions and them sprinkle on top. Add 1 cup of halved cherry tomatoes to the mix.
*Store leftovers in the fridge in an airtight container.

Let us know what you think! Share with us on Instagram by tagging us: @wispygreens 

Also in Wispy Dishes