Ingredients
- Quinoa: 1 cup
- Water or Vegetable Broth: 2 cups
- Fresh Cilantro: 1 cup, chopped
- Lime Juice: 1/4 cup, freshly squeezed
- Red Onion: 1/4 cup, finely diced
- Black Beans: 1 (15-ounce) can, rinsed and drained
- Corn: 1 cup, frozen or canned (drained)
- Olive Oil: 2 tablespoons
Instructions
- Step 1: Rinse the quinoa in a fine-mesh sieve under cold water for a minute. This helps remove any bitterness.
- Step 2: Combine the quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is cooked through. Fluff with a fork and let cool slightly.
- Step 3: In a large bowl, combine the cooked quinoa, cilantro, lime juice, red onion, black beans, and corn.
- Step 4: Drizzle with olive oil and gently toss everything together to combine.
- Step 5: Taste and adjust seasonings as needed, adding more lime juice, salt, or pepper to your preference.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully over time!
- While this salad is best served cold or at room temperature, you can quickly refresh it by tossing in a handful of chopped avocado right before serving.
- A squeeze of extra lime juice and a pinch of salt just before serving really brightens up the flavors of the salad.
- For a more vibrant flavor, lightly toast the quinoa in a dry pan for a few minutes before cooking to bring out its nutty notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American