89°F
Sponsored by

Black Bean Quinoa Salad

Becky Olsen, from Shirley J, makes Black Bean Quinoa Salad.

Black Bean Quinoa Salad

1 Tbsp Olive Oil

1 med. Onion, diced

2-3 cloves Garlic, minced

¾ c. Quinoa, 1½ c. Water

2 tsp Shirley J Chicken Bouillon

1 tsp Cumin

¼ tsp Cayenne, ½ tsp Salt

½ tsp Black Pepper

1 c. Frozen Sweet White Corn

30 oz Black Beans

½ c. Cilantro

Juice from 1 Lime

2 Tomatoes, chopped

Directions:

In medium pot, heat oil over medium heat. When simmering and hotm add onions and sauté for 4-5 minutes, stirring often. Add garlic and quinoa, cook for one minute, until fragrant. Do not burn. Add water, bouillon, cumin, cayenne, salt and pepper, stir, and bring mixture to a boil.

Cover, reduce heat to simmer for 20 minutes, or until all of the liquid is absorbed and the Quinoa has "bloomed". Stir in the corn, and beans, cover, remove from heat and let stand for 5 minutes. Stir in cilantro and lime juice. Serve warm or chilled.

Yields: 8-12 side servings.

Cook & Prep Time: 30-40 minutes

Page: [[$index + 1]]
comments powered by Disqus
local-businesses.png
cars.png dixie-local.jpg

Popular Stories on Facebook