Southwestern Quinoa Salad with Black Beans

• adagok: 4 servings
• aktív idő: 15 minutes
• teljes idő: 35 minutes

Hozzávalók

1 cup quinoa

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 3/4 cup water

2 15 ounce cans (x g of black beans, drained and rinsed)

10 ounces cherry or grape tomatoes, cut in half

1 cup frozen corn (thawed)

1 red or orange bell pepper (small dice)

1/4 red onion (small dice)

1 jalapeno (de-seeded and diced finely)

1/2 bunch cilantro leaves (chopped)

1/4 cup olive oil or avocado oil

3 tablespoons lime juice (about 2 limes)

1/2 teaspoon lime zest (optional, for a stronger lime flavor)

1/4 teaspoon cayenne pepper (optional)

1 teaspoon agave or maple syrup

1/2 teaspoon kosher salt

Útmutatók

Cook the Quinoa: Rinse the quinoa and let drain, then cook on the stovetop or in the Instant Pot:

Stovetop: Add to a medium pot with the garlic powder, cumin, salt, and 1 3/4 cups water. Bring to a boil over high heat, then cover and reduce the heat to medium-low. Simmer for 15 minutes, then turn the heat off and let sit for 5 minutes before fluffing; set aside to let cool.

Instant Pot (time-saver): Add to the base of the instant pot with the garlic powder, cumin, and salt along with only 1 cup of the water. Seal the pot and cook on manual high pressure for 2 minutes. Let the pressure naturally release for 5 minutes, then manually release it and fluff the quinoa with a fork; set aside to let cool.

Make the Dressing: In the meantime add the oil, lime juice, lime zest (if using) agave, and salt to a small jar. Seal and shake well, until emulsified. Set aside.

Combine: Add the cooled quinoa to a large bowl along with the black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro. Pour the dressing on top and mix well, until evenly distributed.

Serve: Serve immediately, or let sit in the fridge for 15 minutes to chill and allow all flavors to combine. Store leftovers in an airtight container in the refrigerator for up to 5 days.