This Southwest Black Bean Quinoa is the perfect Tex-Mex side dish easily prepared for serving warm or as a cold salad. Use in taco bowls or a side dish for tacos!
There was no doubt in my mind that Ben would like it, too. I was also excited to add another healthy side dish to our collection. I served it as a warm side dish, similar to rice, and he enjoyed it. The next day, I served it as a cold salad. It was excellent.
Quinoa and Black Bean Salad
Ingredients
- 1 teaspoon vegetable oil
- 1 onion chopped
- 1 red bell pepper diced
- 3 cloves garlic peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 1 15 ounce can black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion and pepper, and saute until lightly browned. Mix in the garlic and heat until fragrant, about 30 seconds. Stir in the quinoa, then pour in the vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Cover, reduce heat to low, and simmer for 20 minutes.
- Stir in the frozen corn and continue to simmer about 5 more minutes, until heated through. Remove from the heat and stir in the black beans and cilantro. Serve warm or cold.
