You can’t go wrong with a fresh and bright quinoa salad with kidney beans, fresh corn, tomatoes and feta cheese. This is the perfect recipe to make on the weekend and enjoy for lunches throughout the week.
- ¼ cups quinoa, cooked according to package directions
- 1 ½ cups cherry tomatoes
- 1 can red or white kidney beans, drained and rinsed
- 2 ears of corn, kernels cut off the cob
- ½ cup crumbled feta
- ¼ cup minced red onion
- 1 tbsp minced cilantro
- ¼ tsp salt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, grated
Cook quinoa according to package directions and allow it to cool slightly.
In a medium bowl, whisk olive oil with lemon juice and garlic. Add quinoa, cherry tomatoes, beans, corn, feta, red onion, cilantro and salt. Toss to combine and serve.
Quinoa salad will last 4-5 days in the fridge.