Cook one package of quinoa (I used PC organic quinoa) follow the directions on the box, it should take between 15-20 mins
Rinse and drain one 540ml can of black beans
Add the black beans to the quinoa and mix well
This is what it should look like after, set the mixture to the side... Time to chop some veggies :)
Chop the vegetables (celery, corn, onions and bell peppers) into bite size pieces. I used corn on the cob (cooked in boiling water) and then just shaved it off. You could use canned corn as well
Add of the veggies to the quinoa and black bean mixture
Take one small bunch of both cilantro and parsley, I really enjoy the taste of cilantro so I used a little extra
Remove the leaves and chop into small pieces. Set aside approximately 1/4 of the cilantro and save for the salad dressing.
Add cilantro and parsley into the mixture
Time to make the dressing! It is super simple: cilantro, jalapeño, fresh lemon juice, salt and pepper to taste and a bit of olive oil (1 teaspoon)
Add all the ingredient into a blending device, I used my magic bullet :)
This is what the dressing should look like once it is done. The cilantro may not have completely blended but that is fine... Also if you taste it, it should taste very acidic and spicy.
Add the dressing to the salad and mix thoroughly. The salad is meant to be served chilled, allow to sit in the fridge approx an hour before serving (this also allows for the flavors to infuse)
Serve :) if you would like add your favorite cheese to top it off! (Monterey Jack is my favorite... Not shown above)