As promised, I am sharing a recipe for Quinoa Black Bean Salad. It is healthy and delicious. I like to serve it with tortilla chips and eat it as a dip or add it to our tacos and burritos. If I’m just making this for my family, I cut the amounts listed below in half and have plenty for 2 adults and 3 small children to eat with some to spare.
Quinoa Black Bean Salad
1 cup uncooked Quinoa
2 cups chicken broth
8 green onions chopped
Combination of red, yellow, green and orange bell peppers – 1 each seeded and chopped small
1/2 to 1 cup cilantro – chopped fine
1 1/2 cups frozen corn (thawed)
2 (15 oz) cans Black Beans – drained and rinsed
1 can Mexican spiced diced tomatoes – drained well
1-2 avocadoes (diced)
3 TBS Olive Oil
2 TBS fresh lime juice
1 tsp Red Wine Vinegar
1 tsp cumin
Garlic, Salt and Pepper to taste
Bring chicken broth to a boil in a 2 quart sauce pan. Stir in Quinoa. Bring to a boil and then simmer until liquid is absorbed about 15 to 20 minutes. Let cool.
In a large bowl add all of the veggies. Add the cooled quinoa. Mix together the dressing mix. Pour over the salad – toss lightly.
Serve with tortilla chips as a dip or as a topping for tacos and burritos.