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Tomato and Black Bean Quinoa Salad
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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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