Super healthy quinoa, corn, black beans, and cilantro combine to make a festive and easy-to-make side dish, appetizer, or crowd-pleasing party dish. Make sure to rinse the quinoa before using to remove the saponins.
See all recipes for corn.
- 1 Cup quinoa
- 2 Cups vegetable broth, chicken broth, or water
- 1/2 Teaspoon sea salt
- 1 Cup cooked corn kernels
- 1 Cup cooked black beans
- 3 scallions, sliced
- 1 small bunch cilantro leaves, chopped
- 2 Tablespoons olive oil
- Zest and juice of 1 lime
- 1/2 Teaspoon ground cumin
- Salt and pepper, to taste
Combine the quinoa and broth (or water), and salt in a saucepan, and bring to a full boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook until all of the broth or water is absorbed, about 15-20 minutes. (When done the grains will look almost clear.) Fluff with a fork and let stand until cool.
Place the quinoa in a salad bowl, add the corn, black beans, scallions, cilantro, olive oil, lime zest and juice, and cumin. Season with salt and pepper, to taste. Toss to combine and serve.