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Southwestern-style Quinoa Salad

by Merle O'Neal • from the video Quinoa Salad 4 Ways

Inspired by pinterest.com

Ingredients

for 2 servings

  • 2 tablespoons
    vegetable oil
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 15 oz
    black beans (425 g)
  • 15 oz
    corn (425 g)
  • 3 roma tomatoes, diced
  • 1 cup
    quinoa, rinsed (170 g)
  • 2 cups
    vegetable stock (480 mL)
  • 1 tablespoon
    chili powder
  • 2 teaspoons
    cumin
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 avocado, cubed
  • 1 lime, juiced
  • fresh cilantro, to garnish

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Preparation

  1. Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
  2. Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
  3. Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
  4. Enjoy!
 

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