Tropical Quinoa Salad
I'm finding endless ways to use quinoa, and this is one of my favorite ways. This colorful salad is packed with delicious flavors and nutrients, especially protein. Quick, easy and cheap - do it!
Serves 4
You'll Need:
1 cup dried quinoa
2 tablespoons olive oil, divided
1 red bell pepper, diced
1 red onion, diced
1 cup frozen corn kernels, thawed
1 – 15oz can black beans, rinsed and drained
1 lime
1 teaspoon agave nectar
½ cup fresh mango, diced
¼ cup fresh cilantro, chopped
Here's How:
1. To cook the quinoa, bring two cups of water to a boil in a medium saucepan, add the quinoa, plus a pinch of salt, and reduce to a simmer. Cook covered for about 10 minutes, or until the water is absorbed.
2. Heat one tablespoon of olive oil in your IMUSA Caldero over medium-high heat. Add the bell pepper, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
3. Use your IMUSA Lime Juicer to juice one lime into a large bowl. Add the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
4. Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.
You'll Need:
1 cup dried quinoa
2 tablespoons olive oil, divided
1 red bell pepper, diced
1 red onion, diced
1 cup frozen corn kernels, thawed
1 – 15oz can black beans, rinsed and drained
1 lime
1 teaspoon agave nectar
½ cup fresh mango, diced
¼ cup fresh cilantro, chopped
Here's How:
1. To cook the quinoa, bring two cups of water to a boil in a medium saucepan, add the quinoa, plus a pinch of salt, and reduce to a simmer. Cook covered for about 10 minutes, or until the water is absorbed.
2. Heat one tablespoon of olive oil in your IMUSA Caldero over medium-high heat. Add the bell pepper, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
3. Use your IMUSA Lime Juicer to juice one lime into a large bowl. Add the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
4. Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.
