Corn & Black Bean Quinoa Salad
Corn & Black Bean Quinoa Salad is a salad that serves 12. One portion of this dish contains around 9g of protein, 14g of fat, and a total of 268 calories. For $1.57 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 4976 people were glad they tried this recipe. Head to the store and pick up ears corn, garlic, red onion, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is brought to you by Eating Well. With a spoonacular score of 89%, this dish is amazing. Black Bean, Corn And Quinoa Salad, Corn and Black Bean Quinoa Salad, and Corn & Black Bean Quinoa Salad are very similar to this recipe.
Servings: 12
Preparation duration: 90 minutes
Ingredients:
1 avocado, thinly sliced
2 cups cherry tomatoes, halved
1/2 cup cilantro leaves
1 cup crumbled cotija cheese
1 cup dried black beans
3 large ears fresh corn, husked
6 cloves garlic, peeled
1/4 cup fresh lime juice, plus 1 whole lime, cut into 12 wedges
6 1/2 tablespoons extra-virgin olive oil, divided
4 medium poblano peppers
2/3 cup red quinoa
1 large red onion, halved and sliced
1 1/2 teaspoons salt, divided
12 cups water, divided
1 teaspoon whole cumin seeds, toasted and ground (see Tip)
Equipment:
sauce pan
broiler
baking sheet
plastic wrap
bowl
pot
knife
frying pan
Cooking instruction summary:
Combine 8 cups water, beans and garlic in a large saucepan. Bring to a boil over high heat. Reduce heat to a simmer and cook the beans until tender, 1 to 1 1/4 hours. Add 1/2 teaspoon salt and simmer another 10 to 15 minutes so the salt can flavor the beans. Drain and discard garlic; let cool.Meanwhile, preheat broiler to high.Place peppers on a baking sheet and broil 3 to 4 inches from heat source, turning often, until blistered and charred, 8 to 15 minutes total. Transfer to a paper bag and seal or place in a bowl and cover with plastic wrap. Let stand 10 minutes. Peel the peppers and discard the stems, ribs and seeds. Tear the peppers into fat strips and cut the strips in 1-inch lengths.Bring 4 cups water to a boil in a medium saucepan. Add quinoa and 1/4 teaspoon salt; boil until tender but still crunchy, 10 to 14 minutes. Drain well and spread on a plate to cool.Meanwhile, bring another pot of water to a boil. Add corn and cook for 3 minutes. Let cool slightly, then slice the kernels off the cobs with a sharp knife.Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add onion and 1/4 teaspoon salt. Cook, stirring frequently, until limp and speckled with charred spots, 4 to 8 minutes. Stir in cumin.Combine the beans, the peppers, the corn, the onion and cheese in a large bowl. Add the remaining 1/2 teaspoon salt and toss. Add the remaining 5 tablespoons oil and lime juice and toss again. Gently stir in the quinoa.Just before serving, stir in the tomatoes and cilantro. Serve the salad with avocado and lime wedges.
Step by step:
1. Combine 8 cups water, beans and garlic in a large saucepan. Bring to a boil over high heat. Reduce heat to a simmer and cook the beans until tender, 1 to 1 1/4 hours.
2. Add 1/2 teaspoon salt and simmer another 10 to 15 minutes so the salt can flavor the beans.
3. Drain and discard garlic; let cool.Meanwhile, preheat broiler to high.
4. Place peppers on a baking sheet and broil 3 to 4 inches from heat source, turning often, until blistered and charred, 8 to 15 minutes total.
5. Transfer to a paper bag and seal or place in a bowl and cover with plastic wrap.
6. Let stand 10 minutes. Peel the peppers and discard the stems, ribs and seeds. Tear the peppers into fat strips and cut the strips in 1-inch lengths.Bring 4 cups water to a boil in a medium saucepan.
7. Add quinoa and 1/4 teaspoon salt; boil until tender but still crunchy, 10 to 14 minutes.
8. Drain well and spread on a plate to cool.Meanwhile, bring another pot of water to a boil.
9. Add corn and cook for 3 minutes.
10. Let cool slightly, then slice the kernels off the cobs with a sharp knife.
11. Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat.
12. Add onion and 1/4 teaspoon salt. Cook, stirring frequently, until limp and speckled with charred spots, 4 to 8 minutes. Stir in cumin.
13. Combine the beans, the peppers, the corn, the onion and cheese in a large bowl.
14. Add the remaining 1/2 teaspoon salt and toss.
15. Add the remaining 5 tablespoons oil and lime juice and toss again. Gently stir in the quinoa.Just before serving, stir in the tomatoes and cilantro.
16. Serve the salad with avocado and lime wedges.
Nutrition Information:
covered percent of daily need
