This salad has become a favorite with plenty of flavor, full of nutrition & high in fiber. I have heard it over and over, Quinoa has no flavor or I just don't know how to make it. I always have people shocked that it's a Quinoa salad, so good, so healthy and easy to make. Great alone or served with a meal. I personally think this is a year round salad good cold or warm, preferably warm.
Serves: 8
Ingredients
- 1½ cups uncooked quinoa
- 3 cups vegetable broth
- 3 TBSP olive oil
- 1 red pepper, finely chopped
- 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 12oz frozen sweet corn
- 15 oz Low Sodium Black Beans, rinsed and drained
- kosher salt and fresh ground pepper, to taste
- 1 tsp chili powder
- ½ tsp cumin
- 3 TBPS chopped fresh cilantro
- 2 TBPS fresh lime juice
- diced avocados and lime wedges for serving
Instructions
- First, cook quinoa according to the directions. I cook 1½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
- Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
- Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
- In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.
Notes
Diced avocados are wonderful with this salad. I often present the avocado on the side for individual serving.
Recipe shared from http://cherishedbliss.com/
Author Audra
Read more at http://cherishedbliss.com/warm-black-bean-corn-quinoa-salad/#wqjvbhcA1kgiBAu3.99
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