A quinoa salad packed full of black beans and corn and made with a flavorful Southwestern dressing. Serve this salad in the Summertime with some grilled salmon on the side or use it as a base for a burrito bowl! Quinoa used to be a very popular grain to eat back in 2012 and I still enjoy eating it now. It is basically a healthy substitute for rice and has protein, fiber, and B vitamins in it. The cooking ratio is 1 part uncooked quinoa to 2 parts water on a stove top. Let it the quinoa simmer for 15 to 20 minutes until it becomes light and fluffy. I love this recipe. You could use it as a base for a burrito bowl and add in all the extra toppings and a protein instead of using rice. For the main entree, I like to serve it with my Spicy Honey Soy Glazed Salmon recipe.
How to make Quinoa with Black Beans and Corn
For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 10 minutes. For the dressing: In a small bowl, whisk together the grapeseed oil, agave, lime juice, vinegar, cumin, salt, and pepper until smooth. In a serving bowl, combine the quinoa, corn, black beans, and cilantro. Add the dressing and toss until coated. Season with salt and pepper. Spoon into the lettuce leaves and serve. (optional)
Other Recipes You Might Enjoy
Italian Pasta Salad Strawberry Poppyseed Salad Imitation Crab Salad like at the Deli Counter Creamy Grape Salad Ina Garten’s Roasted Shrimp Salad 2 cups low-sodium chicken broth Zest of 1 large lemon 1 15oz can of corn, rinsed and drained One 15oz can black beans, rinsed and drained ¼ cup chopped fresh cilantro Dressing: ¼ cup grapeseed oil 3 tablespoons agave nectar 2 tablespoons fresh lime juice (from about 2 large limes) 1 tablespoon apple cider vinegar 1 tablespoon ground cumin 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper For the dressing: In a small bowl, whisk together the grapeseed oil, agave, lime juice, vinegar, cumin, salt and pepper until smooth. In a serving bowl, combine the quinoa, corn, black beans, and cilantro. Add the dressing and toss until coated. Season with salt and pepper. Spoon into the lettuce leaves and serve. Serving size: ½ cup
