Ingredients
2tbspolive oil,divided
1cuptricolor quinoa
1tspgarlic powder
½tspsalt
¼tspcumin
¼tspcoriander
¼tsponion powder
⅛tspground black pepper
2cupswater,or chicken broth
1cupcorn,fresh or frozen
¼cupred onion,finely diced
½jalapeño,minced
15ozblack beans,(1 can) rinsed and drained
½cherry tomatoes,halved
¼cupcilantro,chopped
1green onion,sliced
1lime,juiced
Preparation
Rinse quinoa in a fine mesh sieve to remove dirt or debris.
In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasonings and spices for 2 to 3 minutes or until fragrant.
Add broth or water. Bring to a boil, cover and cook for 15 to 20 minutes or until tender.
Meanwhile, in large skillet set over medium heat, add remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3 to 4 minutes, then add the onion and jalapeño.
Cook for 3 to 4 minutes before stirring in the black beans. Remove from the heat and allow to cool.
Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice.
Season with salt and pepper to taste. Serve warm or cold.
