This week's recipe: Quinoa Salad with Black Beans and Corn. We liked it so much, we had it twice! The first time, we used white quinoa with a red pepper, and the second time we used red quinoa and a green pepper. You wouldn't think it would make a difference, but it does! I picked this gem up from the babyfit.com website.
1 1/2 C raw quinoa
1 15 oz can of black beans, drained and rinsed
1 can of sweet kernel corn, drained
1 1/2 Tbs red wine vinegar
1 bell pepper, chopped
4 scallions, chopped
1 tsp garlic, minced
1/4 tsp cayenne
1/4C cilantro, chopped
1/3 C lime juice
1/2 tsp salt, plus more to taste
1 1/4 tsp ground cumin
1/3 C olive oil
Prepare the quinoa as directed on package.
Mix beans with vinegar and salt and pepper to taste.
Add beans, corn, bell pepper, scallions, garlic, cayenne, and cumin to quinoa and mix well.
Whisk together lime juice, salt, cumin, and add oil while whisking. Add to the salad and salt and pepper to taste.
This tastes even better as leftovers.
The husband requested an immediate repeat, while the toddler turned her nose up the second time I served it. I think that's more about her being 2 years old than her not liking it, though.