Quinoa Salad with Mexican Flavorings
Serves: 4 as a main course and 6 as a side dish
  • 1 tablespoon vegetable oil
  • 1 medium onion, cut into medium dice
  • 1 red bell pepper, cut into medium dice
  • 2 medium garlic cloves, minced
  • 1 teaspoon each: ground cumin and chili powder
  • ¾ cup quinoa
  • 1 teapoon salt
  • 1 cup fresh (from 1 to 2 shucked ears) or frozen corn kernels
  • 1 can (about 16 ounces) black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro
  1. Heat oil in a 5- to 6-quart Dutch oven over medium-high heat. Add onions and peppers; sauté until just tender, about 4 minutes. Add garlic, cumin, and chili powder; cook until fragrant, about 1 minute longer.
  2. Stir in quinoa, 1½ cups water, and salt; bring to boil. Reduce heat to medium, cover, and simmer until quinoa is just tender, about 15 minutes.
  3. Stir in corn and beans; cook until heated through. Stir in cilantro and serve hot, warm, or at room temperature.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/quinoa-salad-with-mexican-flavorings/