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Quinoa and Black Bean Salad

This good-for-you dish is full of must-have Southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. —Yvonne Compton, Elkton, Oregon
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    8 servings

Ingredients

  • 1 cup vegetable broth
  • 1 cup water
  • 1 cup quinoa, rinsed
  • 1 medium sweet orange pepper, chopped
  • 1 small red onion, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 2 cups cherry tomatoes, halved
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1 medium ripe avocado, peeled and cubed
  • 2 tablespoons minced fresh cilantro

Directions

  • In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
  • In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes.
  • In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat.
  • Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.
Nutrition Facts
1 cup: 255 calories, 12g fat (2g saturated fat), 0 cholesterol, 378mg sodium, 33g carbohydrate (3g sugars, 6g fiber), 7g protein.

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