Fiesta Quinoa Salad

• From: Oldways Preservation Trust

Ingredients

• 1 cup quinoa

• 2 cups vegetable broth

• 2 ears corn, roasted, kernels cut off cob (or 1 cup frozen corn)

• 1 red bell pepper, roasted and chopped

• 1 15 oz can black beans or soy beans, rinsed and drained

• 3 scallions, chopped

• 1/2 cup chopped cilantro

• 3 limes, juiced

• 2 Tbs olive oil

• 1/2 tsp ground cumin

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

• 1/8 tsp cayenne pepper

Serve this colorful salad on a bed of leafy baby greens.

Directions

• Combine the quinoa and broth in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes or until tender.
• In a large bowl, mix together the cooked quinoa, corn, pepper, beans, scallions, and cilantro.
• In a small bowl, whisk together the lime juice, olive oil, and seasonings. Pour over the quinoa mixture. Cover and chill for at least 30 minutes to let the flavors set.