Southwestern Quinoa Salad
Shared By: Pick Fresh Foods
Serves: 4
- ½ cup quinoa, rinsed and drained
- 1 cup vegetable broth
- 1 tbsp olive oil
- ½ cup sweet onion, diced
- 1 garlic clove, pressed
- 1 yellow bell pepper, diced
- 1 (16 oz) can reduced sodium black beans, drained and rinsed
- ½ cup red grape tomatoes, diced
- ½ cup cilantro, chopped
- 1 lime, juiced
- Rinse quinoa in cold water and drain well.
- In a medium saucepan add vegetable broth and quinoa. Bring to a boil, then cover and reduce heat. Simmer about 15 minutes or until liquid is absorbed.
- After 10 minutes into cooking quinoa, begin preparing black bean and bell pepper mixture.
- In a large skillet heat 1 Tbsp olive oil.
- Add the onions to the skillet and cook until translucent. Add in the garlic, sauté until fragrant.
- Add the bell pepper to the skillet and sauté until slightly softened.
- Add black beans, gently stir to combine. Salt and pepper to taste.
- To the skillet add cooked quinoa, tomatoes, and cilantro, stir to combine.
- Squeeze lime juice over salad. Serve warm.
Calories: 287 Fat: 5g Saturated fat: 1g Carbohydrates: 48g Sugar: 1g Sodium: 15mg Fiber: 13g Protein: 14g Cholesterol: 0
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/southwestern-quinoa-salad/
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