Warm Black Bean and Corn Quinoa Salad

• Produce

  • 1 Avocados and lime
  • 15 oz Black beans, low sodium
  • 2 Garlic cloves
  • 1 Jalapeno
  • 1 Shallot, small
  • 12 oz Sweet corn, frozen

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 2 Tbps fresh lime juice

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Kosher salt and fresh ground pepper
  • 1 Red pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Other

  • 3 Tbps chopped fresh cilantro

Found on cherishedbliss.com

Description

Ingredients

• 1½ cups uncooked quinoa
• 3 cups vegetable broth
• 3 TBSP olive oil
• 1 red pepper, finely chopped
• 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 12oz frozen sweet corn
• 15 oz Low Sodium Black Beans, rinsed and drained
• kosher salt and fresh ground pepper, to taste
• 1 tsp chili powder
• ½ tsp cumin
• 3 TBPS chopped fresh cilantro
• 2 TBPS fresh lime juice
• diced avocados and lime wedges for serving

Directions

• First, cook quinoa according to the directions. I cook 1½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
• Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
• Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
• In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.