Warm Black Bean and Corn Quinoa Salad Print Author: Audra Serves: 8 INGREDIENTS: 1½ cups uncooked quinoa 3 cups vegetable broth 3 TBSP olive oil 1 red pepper, finely chopped 1 jalapeño, 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 1 tsp chili powder ½ tsp cumin kosher salt and fresh ground pepper, to taste 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.
Posted on: Sun, 26 Jan 2014 15:53:05 +0000
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