Southwestern Quinoa Salad and Pinto Beans Corn Recipe

Southwestern Quinoa Salad And Pinto Beans Corn Recipe

Ingredients

Makes 4 servings

• 3 cups water
• 1 1/2 cups quinoa, well rinsed
• salt
• 2 cups frozen corn kernels, thawed
• 1 1/2 cups or 1 can pinto beans, drained and rinsed
• 2 celery ribs, cut into 1/4-inch slices
• 1 hot or mild chile, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 1 garlic clove, minced
• 3 tablespoons fresh lemon juice
• 2 teaspoons agave nectar or 1 teaspoon sugar
• 1/4 cup olive oil
• 1/4 teaspoon freshly ground black pepper

Method

1. In a large saucepan, bring the water to boil over high heat
2. Add the quinoa, salt the water and return to a boil
3. Reduce heat to low, cover and simmer until the water is absorbed, about 20 minutes
4. Transfer the cooked quinoa to a large bowl and add the corn, beans, celery, chile and cilantro and set aside
5. In a small bowl, combine the garlic, agave nectar, lemon juice, oil, salt to taste and pepper
6. Mix well and pour onto the salad
7. Toss to combine and serve

Full List of Salad Recipes
Full List of Vegetarian Recipes