Fiesta Quinoa Salad
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!
Total Time: 45 minutes Yield: 6 servings 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 • 1/2 cup chopped cilantro • juice of 3 limes • 2 tablespoons extra virgin olive oil • 1 teaspoon ground cumin • 1/2 teaspoon salt • 1/4 teaspoon fresh ground black pepper • 1/8 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. Courtesy of the Oldways Whole Grains Council, wholegrainscouncil.org