Quinoa and Black Bean Salad
Quick-cooking, high in protein, easy to digest, and with a superfood label to boot, it’s no wonder that quinoa’s (pronouced KEEN-wah) popularity has surged in recent years. You can use it as a replacement for rice with stews, stir fries, or even better as the base for a filling, grain-based salad.
This quinoa salad is a toss together of black beans, fresh garden tomatoes, corn, red onions, cilantro, and lime. Yum! It will last for days chilled which makes it a great make-ahead salad for picnics and gatherings. Enjoy.
Here is a tip:You can toss in scallions, peppers, nuts or any fruits like mango or mandarin oranges for garnishing, the point is you can never go wrong in a salad dish.
1/2 Cup soup stock or water
1/4 Cup quinoa, well rinsed
1/2 tsp cumin
2 Tbls lemon juice
1/4 Cup soup stock
2 Tbls minced cilantro
1/2 Cup cooked black beans
1 Cup fresh corn kernels (2 ears)
1 medium medium tomato, diced
2 Tbls chopped red onion
In a 2-quart saucepan, bring the liquid, quinoa, and cumin to a boil. Cover and reduce the heat to low; cook for 20 minutes or until tender. Remove from the heat and uncover. In a medium bowl, combine the lemon juice, stock, cilantro, beans, corn, tomato, onion, and cooked quinoa, and stir well.
Chill at least 2 hours, and serve as is or over a bed of lettuce.