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