Black Bean & Corn Quinoa Salad

saladOver the past year or so that I’ve been reading food blogs, I’ve heard a lot about the wonders of quinoa. Not only is it flavorful and a bit nutty, with a slight crunch, it’s high in protein [a complete protein at that, which is good for a vegetarian/vegan diet] and very filling. It’s an ancient grain, called “the gold of the Incas.” A few months ago during one of my out-of-town Trader Joe’s runs, some quinoa came home with me… and this is the delicious result. I whipped up this salad as one of my recent lunch specials and let me tell you that this sure made my lunches special that week. :) I loved the hint of Mexican flavors that the lime, chili, and cilantro lended to the mix of black beans, corn, and quinoa. And served over baby greens… why it’s just a beautiful dish too. Doesn’t that make lunch time even better? In my book, it does!

P.S. So, Ben and I joined a CSA for this summer. If you’re not familiar with CSAs, they’re a way to purchase vegetables on a subscription basis directly from farmers. More information can be found here, and you can use the site to find local CSAs. I just got an email from our farm and I am so excited about the list of delicious veggies, herbs, and fruits coming my way in just a few short months. Everything from tomatoes to basil to peppers… to new-to-me things like nasturtiums to okra to salsola and more. I’m so over winter… spring and summer? New veggies? New recipes? Yes please!

Black Bean & Corn Quinoa Salad [a Pajama Chef original]

Ingredients:

  • 1 cup red quinoa
  • 2 cups + 1/4 cup chicken broth, divided
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/8 teaspoon red chili flakes
  • 1/4 cup fresh cilantro, chopped and packed
  • zest and juice of 1/2 a lime

Directions:

Prepare quinoa according to package directions, using 2 cups chicken broth instead of water. [I rinse the quinoa (in a coffee filter because I don’t have a fine mesh strainer…), bring to a boil, and then simmer for about 12-15 minutes.] Set aside. In a large bowl, add beans, corn, chili flakes, cilantro, and lime zest. Stir together, then fold in quinoa. Add lime juice, and depending on desired consistency, add up to 1/4 cup chicken broth for additional “dressing.” Serve hot or cold.

Click here for the printable version: Black Bean & Corn Quinoa Salad

Question of the Day: What are some pretty foods you’re enjoying lately? Ever joined a CSA?

12 thoughts on “Black Bean & Corn Quinoa Salad

  1. Dee-lish! I make a recipe very similar to this called Quinoa and Corn Pilaf with Edamame. Quinoa salads are definitely the best for lunch–so filling, but won’t leave you feeling heavy and dragging for the rest of the afternoon.

    Hope you’re having a good week so far :)

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  2. We got one shipment from a CSA recently. I was so excited before, but once it arrived, I was disappointed. I know one of the awesome things about organic produce is that it’s free from chemicals and all that, but when we got our box two things had already started to go bad and the oranges molded over after a day and a half. Some of the stuff was good, but I couldn’t justify the price for that quality. :(

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  3. Well, I can’t give you a very good recount of the hollandaise sauce I made the other day. I made it and stuck it in the fridge because we weren’t going to be using it right away. Well, apparently putting it in the fridge was a bad idea because when I went to reheat it, it separated and didn’t go back to being a smooth sauce. I’m sure it had something to do with the butter.

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