Southwest Quinoa Salad

Photo: Down to Earth Recipes
Southwest Quinoa Salad recipe from Down to Earth Organic and Natural.
Yield
4-6 Servings
Vegan
Gluten-Free
Nut-Free
Soy-Free
Appetizers and Sides
Salads
Ingredients
  • 1 Tablespoon olive oil + 2 Tablespoons
  • 1 small onion, diced
  • ¼ cup diced red pepper
  • 1 Tablespoon cumin powder
  • Salt and pepper to taste
  • Dash of cayenne pepper
  • 1½ cups water
  • 1 Tablespoon vegetable stock powder
  • 1 cup quinoa, thoroughly rinsed and drained
  • 1 cup corn
  • 1 cup shredded kale
  • ½ cup chopped fresh cilantro
  • Juice of 2 lemons
  • 1 (16-ounce) can black beans, drained and rinsed
  • 1 cup diced fresh tomatoes
Instructions
  1. In a medium saucepan, sauté onion and red pepper until translucent. Add cumin, salt, pepper and cayenne.
  2. Add water and stock powder.
  3. Stir in quinoa and corn. Bring the liquid to a boil, then add kale. Cover and simmer over low heat for 10-15 minutes, until all the liquid is absorbed.
  4. Remove quinoa from heat and let cool.
  5. Add cilantro, lemon juice, black beans, tomatoes and 2 Tablespoons olive oil.
  6. Toss together, serve and enjoy!