Cuban Quinoa Salad with Citrus Vinaigrette

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1 can Black Beans
• 1 cup Corn
• 1 medium Red Bell Pepper
• 0.5 medium Red Onion
• 0.25 cup Cilantro
• 0.25 cup Orange Juice
• 2 tbsp Lime Juice
• 2 tbsp Olive Oil
• 0.5 tsp Cumin
• 0.5 tsp Oregano

Instructions

1. 1Place the 1 cup of quinoa in a fine-mesh sieve and rinse under cold running water for 1 minute. Transfer the rinsed 1 cup of quinoa to a medium saucepan and add the 2 cups of vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
2. 2While the quinoa is simmering, prepare the vinaigrette. In a small bowl, combine the 0.25 cup of orange juice, 2 tablespoons of lime juice, 2 tablespoons of olive oil, 0.5 teaspoon of cumin, and 0.5 teaspoon of oregano. Whisk until well combined.
3. 3Finely dice the 1 medium red bell pepper and the 0.5 medium red onion. Finely chop the 0.25 cup of cilantro.
4. 4Once the quinoa is cooked, let it stand, covered, off the heat for 5 minutes. Fluff the quinoa with a fork.
5. 5In a large bowl, combine the fluffed quinoa, the 1 can of black beans (drained and rinsed), the 1 cup of corn, the diced 1 medium red bell pepper, the diced 0.5 medium red onion, and the chopped 0.25 cup of cilantro.
6. 6Pour the prepared vinaigrette over the quinoa and vegetable mixture. Toss gently to combine all ingredients evenly.
7. 7Serve the Cuban Quinoa Salad chilled or at room temperature.

Related Guides