This nutritious meal packs a punch with the added jalapeños that most salads are missing. Plus, it's made with quinoa, so it gives you the protein you need to stay full all evening!
Cook time: 20 minutes
Yield: 8 servings
Serving size: 1 cup
1¼ cup quinoa, dry and rinsed
2½ cups low-sodium chicken broth (I like Pacific® Organic)
1 (15-ounce) can reduced-sodium black beans, drained and rinsed
1 (15.25-ounce) can low-sodium whole kernel corn, drained and rinsed
1 red bell pepper, diced
6 green onions, thinly sliced
¼ cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely diced
⅓ cup lime juice
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have "spiraled out," 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes.
In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro and jalapeño. Add the cooled quinoa and stir to mix all the ingredients well.
In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt and pepper.
Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.
Per Serving (1 cup):
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.