North Texas GIG

Soups & Salads

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Quinoa, Corn & Black Bean Salad

by Leslie Washburne of the Natural Palate

1 c. quinoa, rinsed very well

1 c. vegetable stock

3 ears corn, shucked and stead or 2 c. frozen corn, steamed lightly

1 c. cooked black beans

1 c. diced red bell peppers

1 c. cherry tomato halves

c. minced red onion

1 jalapeno pepper, seeded and minced

1/3 c. coarsely chopped cilantro

2 T. apple cider vinegar

2 T. olive oil

1 clove garlic, pressed

t. sea salt

1 avocado, peeled and cubed

Bring the vegetable stock to a boil, add the quinoa, bring to a boil again, then cover and reduce heat to a low simer.  Cook the quinoa until all the liquid has been absorbed, about 15 minutes.  While the quinoa is cooking, make the dressing by combining the vinegar, olive oil, garlic and salt.  When the quinoa is done, put in a large mixing bowl, fluff with a fork and let cool.  When the quinoa is cool, add the rest of the ingredients and the dressing, toassing well to blend.  Serve on a bed of spring greens and top with toasted pumpkin seeds if you wish.  Serves 4 to 6.