Quinoa, Corn and Black Bean Salad Recipe
Ingredients
| Quinoa | 1 Cup (16 tbs) | |
| Roasted red peppers | 2 To taste, peeled | |
| 1 cup cooked or canned black beans | ||
| 1 cup fresh or frozen no-added-salt sweet corn kernels | ||
| 1/2 cup white or red radish, diced | ||
| Coriander | 1/2 Cup (16 tbs), chopped | |
| Chili | 1 Tablespoon, finely chopped | |
| Green onion | 1 , chopped | |
| Lime vinaigrette | ||
| 1 teaspoon gratedlime rind | ||
| Brown sugar | 1/2 Teaspoon | |
| Lime juice | 2 Tablespoon | |
| Raspberry vinegar | 2 Tablespoon | |
| 2 teaspoons unsaturated oil | ||
| Horseradish cream | 2 Teaspoon | |
| Tabasco sauce | 1 Dash | |
Directions
1. Rinse quinoa thoroughly under cold running water. Drain well. Place 2 cups water in a saucepan. Bring to the boil. Stir in quinoa. Reduce heat. Cover. Simmer for 10-15 minutes or until water is absorbed and quinoa is transparent. Drain. Cool.
2. To make vinaigrette, place lime rind, brown sugar, lime juice, vinegar, oil, horseradish cream and tabasco sauce in a screwtop jar. Shake well to combine. Set aside.
3. Place prepared quinoa, peppers, beans, sweet corn, radish, coriander, chili and green onion in a bowl. Spoon over dressing. Toss to combine.
2. To make vinaigrette, place lime rind, brown sugar, lime juice, vinegar, oil, horseradish cream and tabasco sauce in a screwtop jar. Shake well to combine. Set aside.
3. Place prepared quinoa, peppers, beans, sweet corn, radish, coriander, chili and green onion in a bowl. Spoon over dressing. Toss to combine.
Chef
