Quinoa, Black Bean, and Corn Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Misto Olive oil spray Onion, chopped, 1 medium Garlic, 3 cloves Whole Grain Quinoa, 3/4 cup, dry Chicken stock, home-prepared, 1.5 cup Cumin seed, .5 tsp Cayenne Pepper, .02 tbsp Yellow Sweet Corn, Frozen, 1 cup kernels Black Beans, 15 oz can, rinsed and drained Jalapeno Peppers, .25 pepper Cilantro, raw, 4 tbsp
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, jalapeno, and cilantro.
Serves 6 - 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAROLINE1000.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, jalapeno, and cilantro.
Serves 6 - 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 189.5
- Total Fat: 2.7 g
- Cholesterol: 1.8 mg
- Sodium: 318.8 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 5.7 g
- Protein: 9.3 g
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