Ingredients:
- 1 cup (185g) uncooked white quinoa, rinsed
- 1 tbsp (15ml) extra virgin olive oil
- 1 ¾ cups (415ml) low-sodium vegetable broth
- ½ tsp (3g) garlic powder
- ½ tsp (3g) smoked paprika
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 cup (160g) frozen corn, thawed
- 1 red bell pepper (150g), finely diced
- ½ cup (15g) fresh cilantro, chopped
- ½ red onion (60g), finely diced
- 3 tbsp (45ml) extra virgin olive oil
- 2 tbsp (30ml) fresh lime juice
- 1 tsp (5g) ground cumin
- ½ tsp (3g) sea salt
- ¼ tsp (1g) cracked black pepper
Instructions:
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the rinsed quinoa and stir constantly for 3-5 minutes until a nutty aroma develops and grains look slightly translucent.
- Stir in the garlic powder and smoked paprika for 30 seconds, then pour in the vegetable broth. Bring to a boil, cover, and reduce heat to low.
- Simmer for 15 minutes until the liquid is absorbed and the quinoa spirals are visible.
- Transfer the cooked quinoa to a large mixing bowl. While warm, fold in the drained black beans, thawed corn, diced red bell pepper, and diced red onion.
- In a separate small bowl, whisk together 3 tablespoons of olive oil, lime juice, ground cumin, sea salt, and black pepper to create the dressing.
- Pour the dressing over the quinoa mixture and fold in the chopped fresh cilantro until evenly coated.