A summer's hearty "Salad". This is perfect for a cookout on a hot summer's day, enjoying it pool-side or even making it for your weekly meal prep. I love to add this dish along side my left over baked chicken or simply having a big bowl all on it's own. It's a simple recipe and the flavors are so refreshing, hope you enjoy it!
1 cup white quinoa
2 cups chicken broth (or veggie stock if vegan)
1 cups grape tomatoes halved
2 bell peppers minced (I used orange & yellow)
1 can black beans, drained & rinsed
5 green onions diced small
1/4 cup extra-virgin olive oil
1/2 lime, juiced + zest
1/2 teaspoons ground cumin
1/4 cup fresh minced cilantro
1/2 tsp sea salt
Red pepper flakes to top
1) Add Quinoa and Chicken Broth to pot and bring to boil. Cover with lid and reduce to a simmer for 15 min. Fluff with fork and let it completely cool before combing the rest of your ingredients.
2) In a large bowl add cooked quinoa, black beans, and all the diced/chopped veggies and stir to combine.
3) In a separate bowl Combine olive oil, lime juice, cumin, salt, cilantro and salt in a bowl and whisk together. Pour all of it over your mixed quinoa and stir to combine.
4) Serve chilled and paired with corn chips, at least that is my personal favorite!
To Learn More about the products I used in this recipe, check out the links I have attached above!
-xo Charlotte Faith
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