By Shona Bonewit
Rinse the quinoa under cold water using a fine mesh strainer to remove bitterness.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the water is absorbed.
While the quinoa is cooking, drain and rinse the black beans.
In a large mixing bowl, combine the cooked quinoa, black beans, and corn.
Finely chop the fresh cilantro and add it to the bowl with the quinoa mixture.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss well to combine.
Let the salad sit for at least 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.
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This Salad Vegetarian Gluten-Free recipe is ready in 45 minutes and features quinoa, black beans, corn and other delicious ingredients. Contains 250 calories total.
Rinse the quinoa under cold water using a fine mesh strainer to remove bitterness.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the water is absorbed.
While the quinoa is cooking, drain and rinse the black beans.
In a large mixing bowl, combine the cooked quinoa, black beans, and corn.
Finely chop the fresh cilantro and add it to the bowl with the quinoa mixture.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss well to combine.
Let the salad sit for at least 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.
Calories per Serving: 250
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