Prep Time: 20 minutes
Cook Time: 30-40 minutes to complete recipe
Yields: 6 servings
1 cup - quinoa
1.5 cups - water
15 ounce can - black beans, rinsed and drained
(or about 2 cups cooked black beans)
3 ears - steamed corn, cut off the cob
(or 2 cups frozen corn kernels, thawed)
1 - red bell pepper, diced
1/2 - red onion, chopped
Handful - fresh cilantro, chopped
1 - lime
2 tablespoon - extra virgin olive oil
1 tablespoon - red wine vinegar
1 teaspoon - chili powder
1 tablespoon - agave syrup
Freshly ground black pepper
Mixed greens (optional)
Avocado slices (optional)
Combine the quinoa and water in a saucepan over medium heat. Bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes. Remove from the heat, and let sit for an additional 5 minutes. OR cook in a rice cooker.
Meanwhile, combine the back beans, corn, bell pepper, onion, and cilantro in a large mixing bowl.
In a small bowl, prepare the dressing by combining the zest and juice from the lime, olive oil, red wine vinegar, chili powder, and agave syrup. Whisk until smooth.
Once the quinoa has cooled slightly, add it to the bean and vegetable mixture. Add the dressing, and gently toss to combine. Season to taste with salt and pepper. Serve chilled or at room temperature. I like to serve mine on a bed of greens topped with avocado slices.