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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A classic southwestern blend of black beans, corn and cliantro. Taken from Quinoa 365 , with modifications. Ingredients:
2 cups water |
1 cup quinoa |
1/3 cup olive oil |
1/3 cup fresh lime juice (about 2-3 limes) |
4 tsp apple cider vinegar |
2 1/2 tsp ground cumin |
2 finely minced jalapeno peppers |
1 1/4 cups frozen corn kernels, thawed |
1 diced red or orange bell pepper |
1 14oz can black beans, drained and rinsed |
1/3 cup chopped cilantro (optional) |
Directions:
1. Bring the water and quinoa to boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
2. Place the quinoa in a large bowl.
3. Whisk the oil, lime joice, apple cider vinegar, cumin and jalapeno in a small bowl. Stir the dressing into the quinoa.
4. Toss with the corn, red pepper, black beans and cilantro.
5. Serve immediately or cover and refrigerate in a sealed container for up to 3 days.
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