Feeling that warm summer vibe in the air means the outdoor patio dining season is finally here! With all out time at home these days, we could use a little outdoor living, even if it is in our own backyards. And you could probably use a few new recipe ideas for these warmer days and nights. This salad has a Tex-Mex flavour with black beans, corn and avocado and works equally well as a main dish on its own or served as a side with grilled chicken or fish.
Cooking Time: 25 Minutes Serves: 6
- 1 cup quinoa
- 2 cups water
- 2 15 oz canblack beans, rinsed and drained
- 1 15 oz cancorn, sweet; drained and rinsed (or 3 ears of corn, corn kernels removed)
- 1/2onion, red; diced
- 2 cupscabbage , purple; chopped
- 1 cup tomatoes, cherry; chopped
- 1bell pepper, yellow; chopped
- 1 bunch cilantro, stems removed and roughly chopped
- 2 limes, juiced
- 2 tbsp olive oil
- 1/2 tsp salt, sea
- 1/2 tsp pepper, black
- 1 avocado, diced
ONE: Add water to a medium saucepan and bring to a boil. Add quinoa, reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, let sit for 5 minutes, uncover and fluff with a fork. Let cool slightly.
TWO: To a large bowl add black beans, corn, red onion, purple cabbage, tomatoes, and cilantro. Stir in cooked quinoa and mix well.
THREE: Add lime juice, olive oil, sea salt, and black pepper. Stir well.
FOUR: Top with avocado, serve, and enjoy!
FIVE: Mexican quinoa will keep for 3-4 days in the refrigerator in a sealed container.
Recipe provided courtesy of Pulse Canada.