The Pioneer Woman Tasty Kitchen
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Quinoa with Corn and Black Beans

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Vegan and gluten free quinoa dish full of Mexican flavors!

Ingredients

  • 2 cups Quinoa (pre-rinsed)
  • 2-½ cups Vegetable Broth
  • 4 ears Corn
  • 15 ounces, weight Black Beans, Rinsed And Drained (1 Can)
  • 2 whole Limes, Zest And Juice
  • Salt And Pepper, to taste
  • ¼ cups Cilantro, Chopped
  • 1 teaspoon Cumin
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Olive Oil

Preparation

Combine quinoa and broth in a pot. Bring to a boil, reduce heat to low and cook, covered for 12-15 minutes. Remove from heat, fluff with a fork, cover and let sit for another 5 minutes. Fluff with a fork once more.

Spray a grill pan with cooking spray and over medium heat, cook corn, turning occasionally until lightly charred. Using a knife, slice corn kernels off the cob and place in a large bowl.

To a large bowl, add black beans, lime juice, zest, salt, pepper, cilantro, cumin and red wine vinegar. Add cooked quinoa and olive oil. Stir until combined. Serve hot.

One Comment

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purrfectionist on 7.29.2012

Sounds like a good idea! Thanks for the post!

2 Reviews

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Heather on 9.24.2012

This was really, really good! The flavor profile is fantastic and it’s light, but filling. I highly recommend this recipe.

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Erin Phillips on 8.7.2012

This is really yummy. The grilled corn makes it with a delicious sweetness. I served it with grilled asparagus and fresh salsa… what a meal!

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