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Simple Quinoa Salad
Nb persons: 6
Yield:
Preparation time: 15 MINUTES
Total time: 50 MINUTES
Source:
13. Quinoa with Black Beans, Tomatoes, Corn, and Feta | |
3/4 c | quinoa, rinsed |
2 tsp | canola oil |
1/2 large | onion, chopped, (about 3/4 cup) |
3/4 c | frozen corn |
1 can (15 ounces) | black beans, drained and rinsed |
1 pint | cherry tomatoes, quartered (about 1 1/2 c) |
1 tsp | ground cumin |
1/2 tsp | chili powder |
Juice of 2 to 3 limes (about 4 to 6 Tbsp) | |
3 oz | feta cheese, crumbled, (about 3/4 c) |
1/3 c | fresh cilantro leaves |
BRING 1 1/4 cups water to a boil in a medium saucepan on high heat. Stir in the quinoa and 1/4 teaspoon salt. Reduce the heat to low, cover, and simmer until the quinoa is cooked through but still firm to the bite and the water is evaporated, 15 to 18 minutes. Remove from the heat and rest, covered, 10 minutes. HEAT the oil in a large skillet on medium heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 6 minutes. Add the corn and cook 2 minutes, then add the beans and cook until heated through, about 2 minutes. Transfer to a large bowl. Add the quinoa, tomatoes, cumin, chili powder, and lime juice to taste and stir gently to combine. Stir in the feta and cilantro and season to taste with salt and freshly ground black pepper. NUTRITION (per serving: 1 heaping cup) 222 cal, 11 g pro, 33 g carbs, 6 g fat, 2 g saturated fat, 501 mg sodium | |
28% (7 g) | daily fiber |
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