Eosinophilic Esophagitis Friendly Quinoa Salad with Black Beans and Corn
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Learn more āIngredients
4 servings
- 1 cup quinoa, rinsed
- 1 Ā¾ cups water
- Ā¼ tsp salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 Ā½ cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 red bell pepper, diced
- ā cup red onion, finely diced
- Ā¼ 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
- Ā½ tsp chili powder
- Ā½ tsp salt
- Ā¼ 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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