This quinoa black bean salad is a perfect southwest side dish or a meatless meal.
Course: Side Dish
Cuisine: Mexican, Southwest, Tex-Mex
Keyword: black bean quinoa, southwest quinoa
Author: Nikki Gladd
1red bell pepperdiced
3clovesgarlicpeeled and chopped
1 ½cupsvegetable broth
salt and pepper to taste
1cupfrozen corn kernels
115 ounce can black beans, rinsed and drained
½cupchopped fresh cilantro
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.