This pretty and delicious cold salad is ideal for a picnic or potluck.
Yield: About 3 cups.
- 1 cup cooked quinoa, cooled
- 1/2 cup cooked corn kernels, cooled
- 1/2 cup canned black beans, rinsed and drained
- 1 medium tomato, diced
- 2 tablespoons fresh cilantro, minced
- Salt and pepper, to taste
- 1/4 cup sea buckthorn berry juice
- 2 tablespoons olive oil
- 2 teaspoons honey
- In a medium-sized bowl, combine quinoa, corn, beans, tomato, and cilantro. Season with salt and pepper.
- In a small bowl, mix together the sea buckthorn berry juice, oil, and honey. Add to quinoa mixture, and stir gently to combine.
- Garnish with fresh chives, chopped (if desired).
Substitutions: Amaranth, bulgur, couscous, or freekeh can be used in place of the quinoa.
Optional Additions: Green onions, toasted sesame seeds, raw sunflower seeds, dried cranberries.
Note: To make juice from fresh sea buckthorn berries, place 2 cups of berries in a bowl with 1-1/2 cups of water. Set up a fine mesh sieve over a separate bowl, and carefully pour the mixture through. Gently “pulp” the berries against the sieve using the back of a spoon. Allow the mixture to strain for several hours, or until you have just over 2 cups of juice.
Find Out More:
- Sea Buckthorn Berry Muffins
- Sea Buckthorn Berry Cashew Power Balls
- Sea Buckthorn Berry, Apple, and Mint Drink
- Sea Buckthorn Berry and Mango Salsa Recipe
- Cooking With Sea Buckthorn Berries
Sheryl Normandeau is a Master Gardener and writer from Calgary, Alberta. She grows mostly vegetables, but also plants perennial flowers, and always has a few projects in the works. Read more about her pursuits at Flowery Prose.