This easy whole foods recipe for quinoa, corn, and black bean salad is a great way to use up leftover grains, beans, and/or corn. A light, lemony, cumin vinaigrette adds zesty flavor to this high-protein mini-meal. The salad presents a complete amino acid profile and makes a fantastic summer lunch or supper dish.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Ingredients:
- 1 cup red or white quinoa
- 2 cups water
- Pinch of sea salt
- 1 cup cooked black beans, thoroughly drained
- 1 scallion, chopped fine
- 1 stalk celery, chopped fine
- 1 cup cooked corn kernels
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped fresh cilantro or basil
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- Pinch of cayenne (optional)
- Sea salt and freshly ground pepper
Preparation:
Rinse the quinoa thoroughly and drain well. Place the quinoa, 2 cups of water and salt in a 1-quart saucepan. Bring to a boil, reduce heat to low, and cook 15 minutes. Turn off the heat and allow the quinoa to sit for 10 minutes.
Scoop the quinoa into a mixing bowl and add the beans and scallion. Allow the mixture to cool until it is no longer steaming, and add the celery, corn, parsley, and cilantro.
Whisk together the lemon juice, olive oil, mustard, cumin and cayenne. Pour the vinaigrette over the quinoa and mix well. Season to taste and serve at room temperature or chilled.
Serves 4-6
Copyright 2010 by Jen Hoy
Scoop the quinoa into a mixing bowl and add the beans and scallion. Allow the mixture to cool until it is no longer steaming, and add the celery, corn, parsley, and cilantro.
Whisk together the lemon juice, olive oil, mustard, cumin and cayenne. Pour the vinaigrette over the quinoa and mix well. Season to taste and serve at room temperature or chilled.
Serves 4-6
Copyright 2010 by Jen Hoy
