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Lunch: Quinoa and Black Bean Salad Recipe
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Get it now →Ingredients
1 cup vegetable broth
1 cup water
1 cup quinoa, rinsed
1 medium sweet orange pepper, chopped
1 small red onion, chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups cherry tomatoes, halved
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 medium ripe avocado, peeled and cubed
2 tablespoons minced fresh cilantro
Instructions
In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes.
In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat.
Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.
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Get it now →Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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