1 cup quinoa
2 cups vegetable broth
2 ears corn, roasted and cut oﬀ cob
1 red bell pepper, roasted and chopped
1 15-ounce can black beans, rinsed and drained
3 scallions, sliced
½ cup chopped cilantro
juice of 3 limes
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon cayenne pepper
- Put quinoa and broth in a medium saucepan. Bring to a boil, cover and simmer for 15 minutes or until tender.
- In a large bowl, mix together quinoa, corn, pepper, beans, scallions and cilantro.
- In a small bowl, whisk together lime juice, olive oil and seasonings. Pour over quinoa mixture. Cover and chill for at least 30 minutes to let ﬂavors set.
This recipe is ﬂexible, so add or change the ingredients to what you like. Add soybeans, sliced cooked chicken or grilled steak, for a main dish salad. In season, fresh tomatoes are a great addition to the salad. Have fun with it!
An Oldways Whole Grains Council recipe and photo (recipe courtesy of Karen Mansur, photo courtesy of Kelly Toups)
Total Fat: 7 g
(Saturated Fat: 1 g)
Sodium: 460 mg
Carbohydrate: 37 g
Fiber: 6 g
Protein: 9 g.