Quinoa Mexi-Lime Salad
The so-called ‘Wellness Team’ at work is always trying to get us to eat better. This recipe is based on one of theirs.
Quinoa Mexi-Lime Salad
Servings: 8
Ingredients
- 1 1/4 cup quinoa - dry and rinsed
- 2 1/2 cup chicken broth
- 1 15 oz can black beans - drained and rinsed
- 1 15 oz can corn - whole kernel, drained and rinsed
- 1 red bell pepper - diced
- 6 green onions - thinly sliced
- 1/4 cup cilantro - chopped
- 1 jalapeno pepper - seeded and finely diced
- 1/3 cup lime Juice
- 1/4 cup olive oil - extra-virgin
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine the quinoa and chicken broth in a medium saucepan. Bring the mixture to a boil and then reduce to a simmer and cover. Cook until the quinoa is translucent - about 15 minutes.
- Uncover the quinoa mixture, fluff with a fork and set aside to cool.
- Using a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro, and jalapeño.
- Add the quinoa and stir to mix well.
- Using a small bowl , whisk the lime juice, olive oil, vinegar, cumin , salt and pepper. Pour this dressing mix over the quinoa mix and stir until all the ingredients are combined.
- Refrigerate for an hour or two before serving.