Ingredients
The following ingredients have 4 Servings
- 1 cup white quinoa, (rinsed (I use Bob's Red Mill))
- 2 cups vegetable broth
- 1 15 oz. can black beans, (drained and rinsed)
- 1 cup orange pepper, (chopped)
- 1 cup grape tomatoes, (quartered)
- 1 cup fresh corn, (about 2 ears, cooked and cut from the cob)
- 1/3 cup scallions, (chopped)
- 1 cup cotija cheese, (crumbled)
- 3 Tbsp. fresh lime juice
- 2 Tbsp. olive oil
- 2 garlic cloves, (minced)
- 1 tsp. ground cumin
- 1 tsp. fresh oregano, (finely chopped (or 1/2 tsp. dried))
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
Instruction
- In a 2 quart saucepan, bring 2 cups vegetable broth to a boil. Add quinoa and reduce the heat to low. Cover and simmer for 15 minutes until the broth is absorbed and the quinoa is tender. Remove from the heat and fluff with a fork. Set aside to cool.
- In a small bowl, whisk together all the dressing ingredients.
- In a large bowl, combine quinoa, black beans, orange pepper, tomatoes, corn and scallions. Toss with the dressing. Sprinkle with the cotija cheese.
