Black Bean, Corn, and Quinoa Salad

So much more than a salad, this recipe is filled to the brim with nutrient-dense ingredients and packed full of bright flavor.

1 tsp extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
¾ cup quinoa, uncooked
1 ½ cups vegetable broth
1 tsp ground cumin
¼ tsp cayenne pepper
salt, to taste
1 cup fresh or frozen corn kernels
2 (15 oz) can black beans, drained and rinsed
½ cup fresh cilantro, chopped
1 lime, juiced
1 jalapeño, seeded and finely diced (optional)

1

Over medium heat, heat oil in a saucepan and sauté the onion and garlic until they’re soft and translucent. Add the quinoa to the pan and cover with vegetable broth.

2

Season with cumin, cayenne pepper, and salt, then bring the mixture to a boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.

3

Add the frozen corn to the pan and continue to simmer for 5 more minutes.

4

Mix in the black beans, cilantro, lime juice, and optional jalapeño and cook until the beans are heated through.