| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 5 |
Ingredients
FOR THE SALAD:2 teaspoons olive oil2 cloves garlic, minced1 cup quinoa, well rinsed and drained1 3/4 cups low sodium vegetable broth, or water1 cup canned corn, drained15 ounce can black beans, rinsed and drained1 red bell pepper, chopped4 green onions, sliced2 tablespoons minced fresh cilantroFOR THE LIME VINAIGRETTE:3 tablespoons fresh lime juice2 tablespoons olive oil1 tablespoon honey1 teaspoon chili powder1/2 teaspoon cuminsalt and pepper, to tasteFOR SERVING:guacamole or avocado, if desired
Directions
- Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
- While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
- Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
- Serve salad warm or cold, with guacamole or sliced avocado if desired.