Quinoa and Black Bean Salad Recipe

By tonya370

Ingredients

• 1 cup vegetable broth
• 1 cup water
• 1 cup quinoa, rinsed
• 1 medium sweet orange pepper, chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 2 cups cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1 medium ripe avocado, peeled and cubed
• 2 tablespoons minced fresh cilantro

Preparation

Step 1

In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.

In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes.

In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat.

Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.
Yield: 8 servings.