Low Sodium Quinoa Salad with Black Beans and Corn

Total time45 min

Prep time15 min

Cook time20 min

Low Sodium Quinoa Salad with Black Beans and Corn

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Ingredients

4 servings

1 cup quinoa, rinsed
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1 ¾ cups water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 can (15 oz) black beans, drained and rinsed
1 ½ cups corn kernels (fresh, frozen and thawed, or canned and drained)
1 red bell pepper, diced
⅓ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp olive oil
1 tsp ground cumin
½ tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

1 avocado, diced (optional)
lime wedges (optional)

Instructions

1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes.
2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for about 10 minutes until no longer steaming.

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