So here in Minnesota it’s still winter…and cold..and gloomy..So as a cure here is a colorful and delicious salad! The lemon zest adds a sunny flavor and the colorful vegetables make for a more interesting lunch plate. Not to mention the added benefit of some serious protein power in this dish. Enjoy!
Ingredients:
- 1 tbsp olive oil
- 1 cup dry quinoa
- 1 cup water
- 1 cup chicken broth
- 1 can sweet corn
- 1 can black beans
- 1 can red kidney beans
- 1 red pepper
- 1 green pepper
- 1/2 red onion
- 1 bunch cilantro
- Juice and zest from one lemon
- 1 tbsp Mexican Spice Blend
- 1 tsp garlic powder
- 1 tsp salt and additional to taste
- Black pepper to taste
- Option garnish: avocado, shredded cheese
Directions:
- Heat olive oil in a small pot. Toast quinoa for 2 minutes. Add water and chicken broth and bring to a boil. Reduce heat and simmer until the quinoa has soaked up the water – about 12 to 15 minutes.
Meanwhile drain corn and beans and place in a large mixing bowl. Chop peppers and onion and add to bowl.
Add cooked quinoa to bowl along with cilantro and lemon juice and zest. Mix thoroughly. Add seasonings and mix again.
- Add avocado and serve.
Enjoy! What else did you add to this salad?
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