Quinoa and Black Bean Salad with Corn and Cilantro

Quinoa and Black Bean Salad with Corn and Cilantro
  • 1 Tbsp olive oil + 2 Tbsp
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 12-oz. can vegetarian black beans, drained
  • 1 cup corn kernels
  • 2 tbsp chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp cayenne pepper or chili powder (optional)
  • sea salt or kosher salt and a bit of fresh cracked black pepper, to taste

In a large skillet, sautee the garlic in one tablespoon of olive oil for 2-3 minutes, then add the chopped green onions and heat for just another minute or two. Add quinoa and vegetable broth or water. Cover, bring to a boil, then reduce heat to a simmer. Allow to cook for 20-25 minutes, until quinoa is cooked and can be fluffed with a fork. Add corn kernels, black beans and chili powder or cayenne pepper (to taste) just a minutes or two before quinoa is done cooking to heat through.

Remove the quinoa from heat and stir in the lime juice, two tablespoons of olive oil and season with sea salt or kosher salt and a bit of black pepper, combining well.

Add in fresh chopped cilantro just before serving.

Makes four servings. This is also a high-protein and gluten-free vegetarian recipe if your spices are gluten-free.