- 2 cups chicken broth
- 1 cup uncooked quinoa
- 1 cup frozen corn
- 1 tablespoon lime juice
- 1 teaspoon red wine vinegar
- lime, zested
- 1/2 teaspoon ground cumin
- 2 tablespoons avocado oil
- 1 (15 ounce) can black beans, drained
- 1 small red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 1/4 cup chopped fresh cilantro
- salt and ground black pepper to taste
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
04/19/2018
recipepes.com
Black Bean, Corn, and Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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