Recipe for Black Bean, Red Pepper, Corn, and Quinoa Salad 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
5 tbl olive oil
1/2 cup quinoa rinsed in cold
water and drained
1 cup nonfat chicken broth or vegetable broth
1/4 tsp ground cumin
1/4 tsp salt
2 tbl lime juice
1/8 tsp ground black pepper
1 cup cooked or canned black beans drained
1 cup whole-kernel corn
1 lrg ripe tomato peeled, seeded, and
diced (about 1 cup)
1 sm sweet red pepper seeded and chopped (about 1/2 cup)
2 x green onions finely chopped (about 1/4 cup)
3 tbl cilantro leaves, whole chopped
2 tbl fresh parsley sprigs chopped
Instructions:
Instructions: Serves: 4

1. 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.

2. 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.

3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Black Bean, Ham, and Corn Chili for Two   ::   Black Bean, Sausage, and Sweet Potato Soup   ...