Ingredients – serving 8 (1 cup servings)
- 2 1/2 cups cooked and cooled quinoa (1 cup dry quinoa, cooked)
- 2 1/2 cups chicken broth (to cook the quinoa)
- 2 cups cherry tomatoes, quartered
- 1 bell pepper, finely chopped
- 1/4 red onion finely chopped
- 1 bag frozen corn, thawed, not cooked
- 1/2 cup cilantro finely chopped
- 4 – 5 Tbsp lime juice
- 3 Tbsp olive oil
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp maple syrup or honey
- 1 1/4 tsp sea salt
- Black beans drained and rinsed
- Pinto beans drained and rinsed
Instructions
- If you don’t already have cooked quinoa, prepare it at this time. In a small saucepan, combine 3/4 cup dry quinoa and 1 1/2 cups chicken broth. This will make 2 1/2 cups cooked quinoa. Bring to a boil over medium – high heat. Once boiling, reduce heat to a simmer, cover and continue cooking 12-15 minutes, until the water is absorbed and the quinoa is fluffy and has expanded. Remove from heat, stir and set aside (covered). The quinoa will get even fluffier as it sits.
- In a large mixing bowl, combine the cherry tomatoes, bell pepper, red onion, drained and rinsed beans, corn, and cilantro. Toss to combine.
- Add the cooked and cooled quinoa, lime juice, olive oil, maple syrup, seasonings and salt and mix well.
- Serve at room temperature or chilled.
