Description
Loaded with flavor and ready in less than 30 minutes, this Corn and Black Bean Quinoa Salad is perfect for lunch or dinner!
Ingredients
- 1 cup Dry Quinoa
- 2 cups Chicken Broth (vegetable Broth Or Water May Be Used Instead)
- 1 can Black Beans, Drained And Rinsed
- 1 cup Fresh Or Frozen Corn (I Used Canned Corn)
- 1 cup Halved Cherry Halved Cherry Tomatoes
- ¼ cups Fresh Cilantro, Chopped
- ¼ cups Crumbled Feta
- 3 Tablespoons Olive Oil
- ¼ cups White Balsamic Vinegar
- ½ teaspoons Garlic Powder
- Salt And Pepper, to taste
Preparation
In a medium pot, cook quinoa according to packaged directions, using chicken broth for liquid, if desired.
While quinoa is cooking, prepare the dressing. In a small bowl, combine olive oil, white balsamic vinegar, garlic powder, salt and pepper. Whisk thoroughly. Taste and add more white balsamic vinegar and/or olive oil, if desired.
Once quinoa is cooked, add to a large bowl. Pour dressing over quinoa and toss to coat.
Add black beans, corn, tomatoes, and cilantro. Toss to coat. Add crumbled feta and lightly combine. Add more salt and pepper, if needed.
Serve hot or cold. Enjoy!
