This recipe has been a favorite in our house for a number of years. Quinoa is protein packed as well as a good source of fiber. As a vegetarian, this ancient grain is a staple in my pantry. Quinoa has a mild nutty flavor and can be easily added to soups for extra nutrition.
I usually will double the recipe so we have more to go around. It can be used to fill tortilla shells, as a meat substitute in a taco salad, or just eaten in a bowl!
Quinoa Black Bean Salad
- 1 cup uncooked quinoa, rinsed and drained
- 1 1/2 cups water or vegetable broth
- 2 tsp olive oil
- juice of 4 limes
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 6-8 green onions
- 1 1/2 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups frozen corn kernels, thawed
- 1 (15 oz) can black beans, rinsed and drained (can use up to 3 cans)
- In a saucepan, bring the water or broth to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 - 15 minutes. Allow to cool.
- In a large bowl, combine the oil, lime juice, cumin, and coriander. Stir in green onions, bell peppers, cilantro, corn, and black beans. Add the cooled quinoa, and combine thoroughly. Refrigerate until ready to use.