Quinoa Black Bean Corn Salad Food

QUINOA-CORN SALAD

Steps:

• Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

QUINOA AND BLACK BEAN SALAD

Steps:

• In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
• In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
• While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
• Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
• Make dressing:
• In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
• Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

QUINOA AND BLACK BEAN SALAD

Steps:

• Wash the quinoa in several changes of cold water, until the water runs clear, and then drain well. Heat 2 tablespoons of olive oil over medium in a saucepan. Add the drained quinoa and cook, stirring frequently, for 4 to 5 minutes. Add 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed and the quinoa is cooked (10 to 15 minutes.).
• Transfer the quinoa to a large bowl and allow to cool. Add the beans, corn, bell pepper, jalapeno pepper, and cilantro and toss well. In a small bowl, whisk together the lime juice, cumin, garlic and salt. Add the remaining 1/3 cup of olive oil in a stream while whisking. Drizzle the dressing over the salad and toss well. Add salt and pepper to taste. Serve right away or keep covered in the refrigerator overnight (bring to room temperature before serving.).

QUINOA AND BLACK BEAN SALAD

Steps:

• Wash and rinse quinoa. In a saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool.
• In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.
• Combine cooled quinoa, beans, tomatoes, and onions in a large bowl.
• Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.

QUINOA SALAD WITH CHICKEN AND BLACK BEANS

Steps:

• In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
• Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
• Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
• Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes.
• Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.

QUINOA, BLACK BEAN, AND SHRIMP SALAD (WW)

Steps:

• Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan and bring to boil.
• Reduce heat and simmer uncovered, 12 minutes. Stir in corn and cook until quinoa is tender, about 2 minutes longer.
• Drain off any excess water and transfer quinoa mixture to large bowl and let cool.
• Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture.
• Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture. Toss to mix well.

BLACK BEAN QUINOA SALAD

Steps:

• Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
• Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

QUINOA AND BLACK BEANS

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

QUINOA AND BLACK BEAN SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

BLACK BEAN & CORN QUINOA

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.