By Light Darko
Rinse the quinoa under cold water in a fine mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, drain and rinse the black beans. Set aside.
Chop the bell pepper into small, bite-sized pieces.
Finely chop the cilantro.
In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
Pour the dressing over the quinoa salad and toss well to combine. Adjust seasoning if necessary.
Serve the salad chilled or at room temperature.
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This Salad Vegetarian Lunch Side Dish recipe is ready in 25 minutes and features Quinoa, Black beans, Corn and other delicious ingredients. Contains 290 calories total.
Rinse the quinoa under cold water in a fine mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, drain and rinse the black beans. Set aside.
Chop the bell pepper into small, bite-sized pieces.
Finely chop the cilantro.
In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
Pour the dressing over the quinoa salad and toss well to combine. Adjust seasoning if necessary.
Serve the salad chilled or at room temperature.
Calories per Serving: 290
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