The Pioneer Woman Tasty Kitchen
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Tomato and Black Bean Quinoa Salad

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Level: Easy

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Description

A light and healthy corn, tomato and black bean quinoa salad. Vegan and gluten-free.

Ingredients

  • ½ cups Organic Gluten Free Red Quinoa (I Used Trader Joe's)
  • 1 cup Water
  • 1 cup Frozen Corn, Thawed
  • ½ cans (15 1/2 Oz. Size) Black Beans, Drained
  • ½ cups Tomatoes, Diced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Lime Juice
  • 1 teaspoon Basil, Chopped
  • 2 Tablespoons Cilantro, Chopped
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Pepper
  • ⅛ teaspoons Cayenne (red Pepper)

Preparation

Combine quinoa and water in a medium saucepan. Bring to a boil then reduce heat to a simmer and cook for about 10-15 minutes until water is absorbed.

Meanwhile, add corn, beans, tomatoes, oil, lime, basil and cilantro into a large bowl. Add cooked quinoa and season with salt, pepper, and cayenne pepper. Toss to combine.

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