This is a wonderful Southwestern style salad that is quick and easy to make.
Ingredients
- chicken broth: 2 cups
- uncooked quinoa: 1 cup
- frozen corn: 1 cup
- lime juice: 1 Tbsp
- red wine vinegar: 1 tsp
- lime, zested:
- ground cumin: 0.5 tsp
- avocado oil: 2 Tbsp
- black beans: 1 can (15 ounce can, drained)
- red bell pepper: 1 piece (chopped)
- red onion: 1 piece (chopped)
- fresh cilantro: 0.25 cup (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
