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Peppery Quinoa and Mixed Bean Salad Recipe

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This recipe for Peppery Quinoa and Mixed Bean Salad is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup quinoa, rinsed
2 cups water
1 15-ounce can black beans or kidney beans, drained
2-3 scallions, chopped fine
2 tomatoes, diced
1 medium green bell pepper, seeded and diced
1-2 jalapeno or Red Fresno peppers, seeded and minced
1 cup corn kernels, fresh or frozen
2 tbsp canola oil
2 tbsp red wine vinegar
2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
1 lime, cut into 6 wedges
Directions:
Directions:
In a medium saucepan, add the quinoa and water and bring to a simmer. Cover and cook for about 15 minutes over medium heat, until all of the water is absorbed. Fluff and set aside for 5 minutes.

Meanwhile, in a large mixing bowl, combine the beans, scallions, tomatoes, peppers, corn, oil, vinegar and seasonings. Blend in the cooked quinoa. Chill for about 1 hour.

Squeeze one wedge of lime over each serving at the table.
Number Of Servings:
Number Of Servings:
6

 

 

 

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