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Black Bean and Quinoa Salad
Prep Time
10 minutes
Prep Notes
A great alternative to a sandwich. Black beans and quinoa both supply proteins needed at mid-day to give you a boost of energy for the afternoon. Additionally, the onion and garlic help to support your immune system. This dish is great served with a bit of Guacamole or ½ and avocado for added Omega 3 nutrients.
Cooking Time
30 minutes
Yields
4 Servings
Ingredients
- 1tsp olive oil
- 1clove garlic, chopped
- 1/3 cup uncooked quinoa
- ¾ cup vegetable broth
- 1tsp ground cumin
- Salt and pepper to taste
- Cayenne pepper (optional)
- ½ cup corn kernels
- ½ medium red or yellow onion, finely chopped
- 1 cup canned organic black beans, rinsed and drained
- ½ cup chopped cilantro
- 6 scallions, chopped, using white part plus an inch of the green
- Guacamole or avocado for garnish
Directions
- In a large pan, heat olive oil over medium heat. Add garlic and saute until lightly browned.
- Add quinoa and vegetable broth to the pan and mix well
- Add cumin, salt pepper and cayenne (optional) and stir to combine the flavors evenly.
- Bring the mixture to a boil over high heat. Then cover and reduce heat to low and simmer15 minutes.
- Stir in the corn and onions and continue cooking approximately 10minutes, or until vegetables have softened.
- Mix in beans, stirring well and heat another 2 to 3 minutes.
- Remove from heat add cilantro and mix to combine throughout
- Garnish with scallions, guacamole and/or avocado slices.
Notes
Make a double batch and take it for lunch during the week or as a picnic food.
Credit
Marcelle Pick