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Sunday, May 16, 2010

Black bean, Corn, and Quinoa Salad

My friend put this recipe on her food blog that she adapted from here.  Below is my take on it.  It is delicious!    This is the perfect side dish to any Mexican meal.  But I also LOVED it as a filling with our tacos/burritos.  I would choose this anytime over rice and beans.  It's so good and good for you!

1 Tbl. oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 c. chicken or vegetable broth
1  1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Salt and pepper
1 c. frozen sweet corn
1 (15 ounce) cans black beans, drained and rinsed
1/2 c. cilantro, chopped

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold (I liked it just barely warm).

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