High Fructose Corn Syrup Free Quinoa Salad with Black Beans and Corn

Total time45 min

Prep time15 min

Cook time20 min

High Fructose Corn Syrup Free 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
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
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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