This black bean and sweet corn quinoa salad is simple and delicious, not to mention a refreshingly light and healthy side dish.
Have you hopped on the quinoa train yet? This plate of mixed greens could very well be your pass to move on board and love the ride.It is so totally basic and flavorful, also refreshingly light and sound. The generous dark beans, sweet corn and new cilantro praise the fragile idea of the quinoa consummately.
As I discovered in the wake of doing a touch of looking on the web, quinoa isn’t actually a grain however can be fill in for some, grains, similar to rice and couscous.It is high in protein, iron, potassium and different nutrients and minerals and is a decent wellspring of fiber. There’s a great deal to adore about quinoa, I’m advising you!
Medical advantages to the side, these little delicate pieces concoct to be feathery and light yet at the same time hold a chomp to their surface. This was one of my initial introductions to quinoa and I realize I’ll utilize it again and again dependent on the accomplishment of this salad.My spouse, a definitive cynic about any food that beginnings with the letter “Q”, gave this two thumbs up.Served with barbecued chicken or pork, this would make a delectable and simple summer feast, also an incredible bring to your next BBQ.
As a note, quinoa can be found all things considered supermarkets and wellbeing food stores close to different grains, as a rule (I discovered it sensibly estimated at Trader Joe’s).
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3/4 cup uncooked quinoa
- 1 1/2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen sweet white corn
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/2 cup cilantro, chopped.
INSTRUCTIONS
- In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
- Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
- Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!
