Quinoa and black bean salad
Black Bean, Red Pepper, Corn, and Quinoa Salad
This hearty main-dish salad combines a quartet of New World products including quinoa, the high-energy staple grain of the pre-Columbian Incas. The recipe is one of 76 healthy dishes featured inGrains(Harmony; ), by Joanne Lamb Hayes and syndicated food columnist Bonnie Tandy Leblang. The book is available in bookstores or by calling (800) 793-BOOK.
- In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic -- about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed -- about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool.
- In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.
- To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving.
Video: One Pan Mexican Quinoa | Healthy Meal Prep - What's For Din'? - Courtney Budzyn - Recipe 61
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