A little bit of Southwestern flair makes this protein-packed, whole-grain salad pop on any buffet table! This keeps well at room temperature for hours and is great for lunch next day (and the one after that, and the one after that...) —Sarah
low-sodium vegetable broth
dried quinoa, well rinsed
black beans, drained and rinsed
no-salt-added diced tomatoes, drained
large orange bell pepper, seeded and chopped
jalapeno pepper, seeded and minced
extra-virgin olive oil
fresh squeezed lime juice
salt, to taste
black pepper, to taste
In This Recipe
Bring water and salt to a rolling boil in a large pot.
Add quinoa and reduce heat to a simmer. Cover and cook 15 minutes.
Remove from heat and let stand 10 minutes, then fluff with fork and cool to room temperature.
In a large serving bowl, combine beans, tomatoes and peppers, then add quinoa and toss mixture together.
In a small bowl or pitcher, whisk together oil, lime juice, spices, cilantro and scallions.
Pour dressing over the salad, toss once more and chill 8-12 hours before serving.