This easy Quinoa & Black Bean Salad recipe is great for lettuce wraps, pita pockets, a side dish, meal preps and more.
Ingredients
1 tablespoon vegetable oil
1 small onion, diced
1 red pepper, diced
1 cup uncooked tri-colored quinoa, rinsed
2 cups vegetable stock
2 teaspoons garlic paste
½ teaspoon cumin
1½ teaspoons cayenne pepper
1 can S&W Black Beans, drained
1 can fire-roasted corn, drained
3 tablespoons cojita cheese
¼ cup chopped cilantro
½ lime
salt and pepper, to taste
avocado & cherry tomatoes to garnish, if desired
Instructions
Heat vegetable oil in a large skillet
Saute diced onion and red pepper for 3-5 minutes over medium/high heat.
Add vegetable stock, quinoa, garlic paste, cumin and cayenne pepper to the pan. Mix thoroughly.
Bring to a boil, then cover and simmer on low for about 20 minutes, until all the liquid is absorbed. Stir occasionally.
Mix in S&W Black Beans, corn and cojita cheese.
Cook on low for 4-5 minutes allowing beans & corn to get warm and cheese to melt.
Squeeze the juice from half a lime into the mixture and stir in chopped cilantro.
Season with salt and pepper, to taste.
Serve warm as a side dish, in lettuce wraps, pita pockets, or eat for lunch. If using for meal preps, divide mixture into containers and let cool before refrigerating.
Optional: Serve with avocado & cherry tomatoes and top with additional cojita cheese and lime juice.
Recipe by Nifty Mom at https://niftymom.com/2018/03/quinoa-black-bean-salad-lettuce-wraps-side-dish-meal-prep-more/