Quinoa is one of the world’s most popular health foods. It is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Indulge into one of my favorite Quinoa salads.
2 tablespoons vegetable oil
1 tablespoon garlic paste
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder (as desired)
2 teaspoons cumin
2 teaspoon Himalayan salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish
Heat the oil in a large pan over medium heat. Add the garlic and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.