Mexican inspired ingredients make a flavourful salad for a nutritious lunch or great side dish for a barbecue or picnic.
Black Bean and Corn Quinoa Salad
Rated 5.0 stars by 1 users
Pair with grilled shrimp or chicken and sliced avocado!
Ingredients
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1 c quinoa, rinsed
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2 c water or broth
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2 tbsp olive oil
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3 tbsp lime juice
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zest from 1 lime
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2 garlic cloves, minced
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1 tsp ground cumin
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1/2 tsp dried oregano
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1 tsp salt
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1/2 tsp pepper
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1 can black beans, drained and rinsed
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2 cobs of corn, grilled and cut off the cob
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1 red pepper, diced
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4 green onions, thinly sliced
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4 tbsp cilantro, chopped
Directions
Bring the water to a boil, add the quinoa, reduce the heat, cover and simmer for about 15-20 minutes or until it is cooked and the water is absorbed.
Combine the dressing ingredients in a jar and shake to combine.
Fluff the quinoa with a fork and place in a serving bowl.
Add the beans and vegetables to the bowl. Mix, then add the dressing, stir to combine.
Serve with your grilled protein and sliced or diced avocado.