• 4servings
  • 30minutes
  • 476calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 5 tablespoon(s) olive oil

  2. 1/2 cup(s) quinoa , rinsed in cold water and drained 1 cup(s) chicken or vegetable broth

  3. 1/4 teaspoon(s) ground cumin

  4. 1/4 teaspoon(s) salt

  5. 2 tablespoon(s) lime juice

  6. 1/8 teaspoon(s) ground black pepper

  7. 1 cup(s) cooked or canned black beans , drained 1 cup(s) whole-kernel corn

  8. 1 large ripe tomato , peeled, seeded, and diced (about 1 cup) 1 small sweet red pepper , seeded and chopped 2 green onions , finely chopped 3 tablespoon(s) cilantro leaves , chopped 2 tablespoon(s) fresh parsley leaves , chopped 2 cup(s) mixed salad greens

Instructions Jump to Ingredients ↑

  1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic -- about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed -- about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool.

  2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.

  3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving.


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