This is an easy recipe that is full of flavor! It’s great by itself for a light lunch or as a side for dinner. This is a good recipe to take on a picnic or to a pot luck. You can use any kind of quinoa (black, white, brown or red) or a mix with other grains like quinoa and bulgur.
- 2 tablespoons olive oil, divided
- 1/2 cup chopped yellow onion, from one small onion
- 1 cup quinoa
- 1-2/3 cups low sodium vegetable broth
- 1 teaspoon salt, divided
- 1 cup chopped tomatoes
- 1 can black beans, drained and rinsed well
- 1-1/4 cups fresh cut or frozen corn that has been cooked
- 2 scallions, white and green parts, finely sliced
- 1 small jalapeno pepper, seeded and finely chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 tsp ground cumin
- 1 large avocado, cut into bite-sized chunks
- Put the cumin in a pan and toast over medium heat for about a minute and set aside.
- Heat 1 tablespoon olive oil in a medium sauce pan over medium-low heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes. Add vegetable broth and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked. Transfer cooked quinoa to mixing bowl.
- Put black beans, tomatoes, corn, scallions, jalapeno, cilantro, in mixing bowl with cooked quinoa. Add remaining tablespoon olive oil, lime juice and cumin in a small bowl and whisk together. Then pour over quinoa mixture and toss to coat. Taste and adjust seasoning if necessary. Right before serving, scatter avocado chunks over top.
In these pictures I used a red quinoa and bulgur mix.