HL Café’s Black Bean and Quinoa Salad

  • 1/2 cup cooked black beans
  • 1 cup quinoa, toasted
  • 1 Tbsp olive oil
  • 3/4 tsp paprika
  • 2 cups water
  • 1 Tbsp lime juice
  • Hot sauce, to taste
  • 1/4 cup small diced green peppers
  • 1/4 cup small diced red peppers
  • 1 Tbsp minced garlic
  • 1 cup small diced tomatoes
  • 1/4 cup small diced scallions
  • 1/4 cup finely chopped cilantro
  • 1/2 cup frozen corn, thawed and drained
  • 3/4 tsp coriander
  • 3/4 tsp cumin
  • 1 tsp salt
  • 1/2 tsp ground black pepper

In large saucepot over medium heat, sauté quinoa in olive oil and paprika for one minute, then add water and bring to a boil, reduce heat and cover.  Cook quinoa until water is absorbed, remove from heat, and let stand for 15 minutes.  Remove cover and allow to cool to room temperature before fluffing with a fork.  Meanwhile, combine remaining ingredients in a large bowl.  Once quinoa is cooled, add it to the bowl and mix well to combine.

 

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