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Black Bean and Sweet Corn Quinoa or Rice Salad Recipe

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This recipe for Black Bean and Sweet Corn Quinoa or Rice Salad is from The Soren's Scrumptious 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 Tbsp olive oil
1/2 medium yellow onion, chopped
2 cloves garlic, pressed
3/4 cup uncooked quinoa
1 1/2 cups chicken broth
1 1/4 tsp ground cumin
1/4 tsp garam marsala
1/2 tsp salt
1/2 tsp ground black pepper
1 (about 15 oz) can corn
1 (15 oz) can black beans, drained and rinsed
Directions:
Directions:
In medium pan, heat olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for 1 minute.
Add the quinoa and cover with broth. Stir in cumin, salt and pepper. Bring the mixture to a boil, cover. Reduce heat and let simmer 20 minutes (or until all liquid is absorbed), stirring about every 5 minutes.
Stir in corn and black beans. Cover and let the pot sit off the heat until corn and beans are heated through, about 5-6 minutes.
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
You can substitute rice for the quinoa if you'd like. Both ways are yummy.

 

 

 

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