Black Bean, Red Pepper, Corn & Quinoa Salad

By krystallondon

The quinoa adds a nutty flavour and protein to this salad. This recipe makes a lot, and the salad is very versatile. You can add other veggies to it, or toss in some chopped mango for a bit of sweetness.

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth or water
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 cup orange juice
• 1/2 teaspoon freshly ground pepper
• 1 (14 oz) can black beans, drained
• 1 cup white corn (optional)
• 1 large tomato, chopped
• 1 large leek, chopped
• 3 tablespoons chopped cilantro

Details

Servings 6

Preparation

Step 1

1. Combine the quinoa with the vegetable broth in a saucepan. Bring to a boil and reduce the heat. Cook until light and fluffy, about 12 minutes. Cool.

2. In a large bowl, mix the remaining ingredients together. Toss well. Add the quinoa and toss again to mix. Serve cold.

This salad can be served over mixed greens. I often serve it as a dip.

Nutritional analysis per serving
213.82 calories, 4.30 g fat (18% calories from fat), 8.96 g protein, 37.11 g carbohydrate, 0.41 mg cholesterol, 501 mg sodium