Ingredients:

  • 1.5 cups quinoa, rinsed
  • 3 cups low sodium vegetable broth
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 large bell pepper, diced
  • 2 Roma tomatoes, diced
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • Sea salt, to taste
  • Black pepper, to taste

Instructions:

  1. Combine your thoroughly rinsed quinoa and the vegetable broth (or water) in a medium saucepan. Bring the liquid to a roaring boil over medium-high heat. As soon as it boils, reduce the heat immediately to low, cover the pan completely, and let it simmer, undisturbed, for 15 minutes.
  2. After 15 minutes, turn the heat off, but keep the lid on for 5 more minutes. This steam-rest period is essential for perfectly cooked, fluffy quinoa. Transfer the quinoa to a large mixing bowl to cool slightly while you prep the rest.
  3. In a small bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Whisk hard until the mixture looks slightly opaque. Taste the dressing and adjust salt as needed.
  4. Drain and rinse your canned black beans and corn. Add the beans, corn, diced bell pepper, diced tomatoes, and finely diced red onion to the bowl with the quinoa.
  5. Pour the Zesty Lime Dressing right over the top of the quinoa and veggie mix. Use a large spoon or spatula to gently fold the ingredients together until every grain is coated.
  6. Stir in most of the fresh cilantro and reserve some for the final sprinkle. Serve immediately warm, or chill for a cold meal prep option.