Black Bean and Corn Quinoa Salad Revisited
Not even a year ago, I posted this recipe raving about how delicious it was, and now I’m back to tell you just how much I love this quinoa salad. It’s healthy and filling and perfect as a side dish at a barbecue or on it’s own as a weeknight meal.
Quinoa is a versatile grain that can be paired with pretty much anything, and better yet, is super good for you. It’s very high in protein, wheat free, gluten free, organic, and is 100% whole grain. This salad combines black beans (high in fiber and protein), corn, and quinoa for a delicious, filling, and healthy meal or snack. It’s light and fresh and can be eaten warm or cold.
I will give you a heads up though, the cumin and cayenne pepper give this salad a bit of a spicy kick, so if you’re not too keen on the heat, lower those amounts or substitute them with a different spice. The small addition of honey was added for a touch of sweetness against the spiciness and the addition of avocado this time (thanks to a comment suggestion on my last post) was a nice addition next to the flavors of this salad.
I hope you enjoy this summer salad as much as I do!
Black Bean and Corn Quinoa Salad
adapted from The Dish on Delish
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 cloves garlic, minced
- 3/4 cup uncooked quinoa
- 1 1/2 cups chicken or vegetable broth
- 1 tbsp honey
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- 1 1/2 cup fresh corn, cut off the cob
- 1 1/2 (15 ounce) cans black beans, drained and rinsed
- 1/2 cup cilantro, chopped (I didn’t add any because I don’t like cilantro all that much)
Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.
Add quinoa and cover with broth. Stir in honey, cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 15 minutes (or until all the liquid is absorbed).
Stir in corn and black beans until heated through. Remove from heat and add chopped cilantro (if using) and a squeeze of fresh lime if desired. Serve warm, room temperature or cold.