I'm a bachelor, and I'm a vegetarian. I have no time to cook. This is the healthiest dish I can make, and it lasts all week.

It takes very little time to prepare this dish, it uses a bunch of fresh spices and vegetables for a delicious snack, meal, or as a side for your summer BBQs. This dish also stores well in the fridge, and gets more delicious with age, as the dressing softens and favors the quinoa. My recipe is based on a Food & Wine version, with less prep, and slightly different ingredients for a more colorful display.

Prep

Start cooking the quinoa (I use a rice cooker with a 1:1 ratio with water - simple!). While the quinoa is cooking, whisk the dressing ingredients in a large bowl. As you finish chopping vegetables, simply add them to the bowl. Once the quinoa is cooked, fluff, let cool, then add to the bowl. Stir the contents generously to coat with the dressing, then serve or store in the fridge, covered.

Liquid Dressing

• 3 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 3/8 cup extra-virgin olive oil

Ingredients

• 1 cup quinoa, cooked
• 2 cans of cooked Black Beans, drained
• 8 oz. frozen corn kernels or 1 can corn kernels, drained
• 6 scallions, white and light green parts only, thinly sliced
• 1 red onion, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 1/4 cup chopped cilantro

Once all the ingredients are in the bowl and mixed, I might add fresh ground pepper or cumin for some extra flavor. The dish without additional seasoning is delightful and tasty, as well!

This salad, prepared as directed, has 2,625 calories, which depending on what you consider a portion, comes to 438 calories if you get 6 servings, or 525 calories if you only make 5. As I regularily make this salad, I store it in five pint Mason Jars, then refridgerate. They're handy, travel well, you can eat out of them, and they are easy to clean and recycle.

If you're interested in lowering the overall calorie count, don't add one can of black beans (-420 cal), and only use 1/4 cup of oil, not 3/8's as directed (-240 cal).

In the pictured batch, we also added a can of chickpeas! Feel free to experiment with other vegetables and additions to make this salad your own creation!