By Shona Bonewit
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and has absorbed all the water.
While the quinoa is cooking, drain and rinse the black beans. Dice the bell pepper and set aside.
Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl.
Add the black beans, corn, and diced bell pepper to the quinoa. Toss gently to combine.
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper.
Pour the lime dressing over the quinoa mixture. Toss well to ensure everything is evenly coated.
Add the chopped cilantro and gently mix it in.
Let the salad sit for about 5-10 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
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This Salad Mexican Vegetarian Gluten-Free recipe is ready in 25 minutes and features Quinoa, Water, Black beans and other delicious ingredients. Contains 280 calories total.
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and has absorbed all the water.
While the quinoa is cooking, drain and rinse the black beans. Dice the bell pepper and set aside.
Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl.
Add the black beans, corn, and diced bell pepper to the quinoa. Toss gently to combine.
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper.
Pour the lime dressing over the quinoa mixture. Toss well to ensure everything is evenly coated.
Add the chopped cilantro and gently mix it in.
Let the salad sit for about 5-10 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Calories per Serving: 280
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