QUINOA MEXI-LIME SALAD RECIPE - (4.2/5)

Quinoa Mexi-Lime Salad Recipe - (4.2/5) image

Provided by SkinnyMom

Number Of Ingredients 14

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1 1/4 cup quinoa, dry and rinsed
2 1/2 cups Pacific® Organic Low Sodium Chicken Broth
15-ounce can reduced sodium black beans, drained and rinsed
15.25-ounce can whole kernel sweet corn, drained and rinsed
1 red bell pepper, diced
6 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
1 jalapeño pepper, seeds and ribs removed, finely diced
1/3 cup lime juice
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

1. In a medium saucepan over medium-high heat, add the quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and continue cooking for 12 to 15 minutes until the seeds are translucent and they have spiraled out from each seed. 2. In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeño. Add the cooled quinoa and stir to mix all ingredients well. 3. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper. 4. Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.