Quinoa Salad with Black Beans and Corn
Whether it is on the side of tacos or you're in need for a healthy lunch, this quinoa salad, packed with protein is a perfect go to.
Servings: 4 people
Ingredients
- 1 T olive oil
- 1 small red onion chopped
- 2 cloves garlic minced
- ¾ C uncooked quinoa
- 1 ½ C vegetable stock or chicken
- ¼ teaspoon cayenne
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can corn sweet variety, drained
- 1 can black beans rinsed and drained
- ½ C cilantro chopped
Instructions
- In a medium saucepan heat the oil over medium heat. Add the onions and cook 4-5 minutes, add garlic and cook until just fragrant, about 1 minute.
- Stir the quinoa into the onion/garlic. Pour stock over quinoa. Add cayenne, chili powder, salt and pepper. Stir to combine, bring to a boil, cover and reduce heat to a simmer and continue to simmer about 20 minutes until stock has absorbed)
- Remove cover, stir in beans and corn and recover but remove from heat. Allow to sit about 5 minutes to warm the beans and corn. Stir in cilantro and serve.