Have you jumped at the quinoa teach yet? This salad simply may be your ticket to climb aboard and love the ride.
It is so fully primary and delicious, to no longer point out refreshingly faded and healthy. The hearty black beans, candy corn and contemporary cilantro praise the gentle nature of the quinoa perfectly.
As I discovered out after doing a little bit of watching online, quinoa isn’t technically a grain but may well be substituted for a lot of grains, like rice and couscous.
It is excessive in protein, iron, potassium and different nutritional vitamins and minerals and is a nice supply of fiber. There’s much to love about quinoa, I’m telling you!
Health advantages aside, those little smooth morsels cook dinner as much as be fluffy and faded but nonetheless hang a chew to their texture. This was one in every of my first forays into quinoa and I recognise I’ll be utilizing it over and over back founded mostly at the success of this salad.
My husband, the gold standard skeptic about any meals that begins with the letter “Q”, gave this NULL thumbs up.
Served with grilled fowl or pork, this can make a tasty and primary summer time meal, to no longer point out a huge take-along in your subsequent BBQ.
As a note, quinoa may well be discovered at most grocery shops and well being meals shops close to the different grains, typically (I discovered it slightly priced at Trader Joe’s).
BLACK BEAN AND SWEET CORN QUINOA SALAD
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup raw quinoa
1 1/2 cups fowl or vegetable broth
1 teaspoon flooring cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly flooring black pepper
1 cup frozen candy white corn
2 (15-ounce) cans black beans, tired and rinsed
1/2 cup cilantro, chopped
In a medium pot, warmth the olive oil over medium heat. When shimmering and hot, upload the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or NULL till the garlic is fragrant, being cautious to no longer burn the garlic.
Add the quinoa and conceal with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the combination to a boil. Cover, cut back warmth and allow simmer for 20 minutes (or till all of the liquid is absorbed).
Stir within the frozen corn and black beans. Cover and allow the pot sit off the warmth till the corn and beans are heated through, about 5-6 minutes. Stir within the cilantro. Serve warm or chilled – it’s delicious equally ways!
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by eli yandra