Quinoa Salad with Corn, Roasted Red Peppers Edamame and Black Beans

Quinoa Salad with Corn, Roasted Red Peppers Edamame and Black Beans
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Quinoa Salad with Corn, Roasted Red Peppers Edamame and Black Beans calories by ingredient
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Introduction

Serving Size: Makes 8, 1 cup servings Serving Size: Makes 8, 1 cup servings
Number of Servings: 8

Ingredients

    1 cup uncooked Quinoa (rinsed - if necessary)
    1 1/2 cups Chicken Broth
    1/2 cup of White Wine
    1 teaspoon ground Cumin
    1/2 teaspoon Cayenne Pepper
    1 teaspoon Oregano, dried
    1 teaspoon Olive Oil, extra virgin
    1 Onion, chopped
    4 cloves Garlic, peeled and minced
    2 Roasted Red Bell Peppers, chopped
    1 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 drained
    1/2 cup Feta Cheese, crumbled (reduced-fat)
    5 Basil leaves, fresh, chiffonade style and then roughly chopped
    1 bunch of Onion Chives, minced

Tips

Tips:
- Sprits with a bit of lemon or lime juice for brightness!
- For a different flavor; omit the cumin, swap out 4 tablespoon sun-dried tomatoes chopped for the roasted red peppers and swap parmesan cheese for the feta.


Directions

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 sauté pan over medium heat. Stir in the onions and garlic, and sauté 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.

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