Quinoa Salad with Corn, Roasted Red Peppers Edamame and Black Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup uncooked Quinoa (rinsed - if necessary)1 1/2 cups Chicken Broth1/2 cup of White Wine1 teaspoon ground Cumin 1/2 teaspoon Cayenne Pepper1 teaspoon Oregano, dried1 teaspoon Olive Oil, extra virgin1 Onion, chopped4 cloves Garlic, peeled and minced2 Roasted Red Bell Peppers, chopped1 cup frozen Corn (thawed or drained and rinsed if using canned)1 cup Edamame, shelled and cooked (or thawed if frozen)1 cup Black Beans, rinsed and drained1/2 cup Feta Cheese, crumbled (reduced-fat)5 Basil leaves, fresh, chiffonade style and then roughly chopped1 bunch of Onion Chives, minced
1. In a medium saucepan add chicken broth, wine, cumin, cayenne pepper and oregano and bring to a boil. Add in the quinoa, cover, reduce heat, and simmer 20 minutes or until all liquid is absorbed and quinoa is translucent.
2. Heat the oil in a small saut� pan over medium heat. Stir in the onions and garlic, and saut� until lightly browned.
3. Mix the quinoa, corn, onions, garlic, black beans and edamame in a large bowl. Then gently fold in half of the roasted red peppers, feta, chives and basil and then gently fold in the remaining half.
2. Heat the oil in a small saut� pan over medium heat. Stir in the onions and garlic, and saut� until lightly browned.
3. Mix the quinoa, corn, onions, garlic, black beans and edamame in a large bowl. Then gently fold in half of the roasted red peppers, feta, chives and basil and then gently fold in the remaining half.
Nutritional Info Amount Per Serving
- Calories: 145.0
- Total Fat: 3.0 g
- Cholesterol: 2.5 mg
- Sodium: 193.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 4.5 g
- Protein: 8.3 g
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