Black bean, red pepper, corn, and quinoa salad

4 Servings

Ingredients

Quantity Ingredient
5 tablespoons Olive oil
½ cup Quinoa; rinsed in cold water and drained
1 cup Chicken or vegetable broth
¼ teaspoon Ground cumin
¼ teaspoon Salt
2 tablespoons Lime juice
⅛ teaspoon Ground black pepper
1 cup Cooked or canned black beans; drained
1 cup Whole-kernel corn
1 large Ripe tomato; peeled, seeded, and diced, (about 1 cup)
1 small Sweet red pepper; seeded and chopped, (about 1/2 cup)
2 Green onions; finely chopped, (about 1/4 cup)
3 tablespoons Chopped cilantro leaves
2 tablespoons Chopped fresh parsley leaves
2 cups Mixed salad greens

Directions

1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool.

2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.

3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving.

Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998

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