Fiesta Quinoa Salad

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!

Banner Image:

FiestaQuinoaSalad_KT4.jpg

Grain:

Quinoa [1]

Ingredients:

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

Active time:

15 minutes

Yield:

6 servings

Nutrition:

Calories: 240 , Total Fat: 7 g, (Saturated Fat: 1 g), Sodium: 460 mg, Carbohydrate: 37 g, Fiber: 6 g, Protein: 9 g.

Author:

An Oldways Whole Grains Council recipe and photo (recipe courtesy of Karen Mansur, photo courtesy of Kelly Toups)

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Quick & Easy Staff Favorites

Course:

Salads

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

This colorful salad was inspired by a similar one I had at a brew pub (of all places!). It looks beautiful presented on a bed of leafy baby greens or serve with whole grain tortilla chips and scoop it!