If you’re as big a fan of quinoa as I am, you’ll be happy to have this delicious quinoa salad/side dish with its Mexican flair in your recipe box. I recently made up a batch to have alongside some fish tacos, and it was the perfect accompaniment.
For the uninitiated, you will often hear or read that quinoa is an “ancient grain”—but it is actually a seed that is grain-like in appearance and texture. Quinoa is protein rich as well as an excellent source of iron, potassium, and magnesium. Also, one cup of quinoa contains 5 grams of fiber which is approximately 20% of the recommended daily allowance. As an added bonus, it is also gluten free for those who need to eliminate wheat from their diet.
Quinoa cooks up quickly and can be substituted in just about any recipe calling for rice or couscous. With its adaptability and its pleasant, nutty texture, what’s not to like?
One year ago: Morning Glory Muffins
Black Bean and Sweet Corn Quinoa Salad
- 1 tbl. olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3/4 cup uncooked quinoa
- 1 1/2 cups chicken or vegetable broth
- 1 tsp. ground cumin
- 1/8 to 1/4 tsp. cayenne pepper (I used 1/8 tsp. because I’m a heat wimp)
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 cup frozen sweet white corn
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/2 cup cilantro, chopped
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and sauté for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or at room temp – it is delicious both ways!
Source: Another great recipe from Mel’s Kitchen Café