Monday, February 24, 2014

Southwestern Quinoa Salad

Southwestern Quinoa Salad

Serves: 4 starters or 2 mains

½ cup quinoa, rinsed and drained
1 cup vegetable broth
1 tbsp olive oil
½ cup sweet onion, diced
1 garlic clove, pressed
1 yellow bell pepper, diced
1 (16 oz) can reduced sodium black beans, drained and rinsed
½ cup red grape tomatoes, diced
½ cup cilantro, chopped
1 lime, juiced

1) Rinse quinoa in cold water and drain well.

2) In a medium saucepan add vegetable broth and quinoa. Bring to a boil, then cover and reduce heat. Simmer about 15 minutes or until liquid is absorbed.

3) In a large skillet heat 1 Tbsp olive oil. Add the onions to the skillet and cook until translucent. Add in the garlic, sauté until fragrant.

4) Add the bell pepper to the skillet and sauté until slightly softened.

5) Add black beans, gently stir to combine. Salt and pepper to taste.

6) To the skillet add cooked quinoa, tomatoes, and cilantro, stir to combine.

7) Squeeze lime juice over salad. Serve warm.


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