Quinua con Verduras (Gluten-Free)

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 cup Bell peppers
• 1 cup Corn
• 1 cup Black beans
• 1/4 cup Red onion
• 1/4 cup Cilantro
• 3 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 teaspoon Aji Amarillo paste
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thoroughly rinse the 1 cup of Quinoa under cold running water using a fine-mesh sieve. This removes any bitterness.
2. 2In a medium saucepan, combine the rinsed 1 cup of Quinoa with the 2 cups of Vegetable broth. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes. The quinoa is cooked when all the liquid has been absorbed and the grains are tender.
3. 3Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, uncover and gently fluff the 1 cup of Quinoa with a fork. Set aside to cool slightly.
4. 4In a large bowl, combine the slightly cooled 1 cup of Quinoa with the 1 cup of Bell peppers (cut into 1.27 cm pieces), the 1 cup of Corn, the 1 cup of Black beans (rinsed and drained if canned), the 1/4 cup of Red onion (finely chopped), and the 1/4 cup of Cilantro (chopped).
5. 5In a small bowl, whisk together the 3 tablespoons of Lime juice, the 2 tablespoons of Olive oil, the 1 teaspoon of Aji Amarillo paste, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black pepper until well combined. This is your dressing.
6. 6Pour the prepared dressing over the quinoa and vegetable mixture in the large bowl. Toss everything gently to ensure the dressing coats all the ingredients evenly.
7. 7Cover the bowl and refrigerate the quinoa salad for at least 30 minutes. This chilling time allows the flavors to meld together and the salad to cool completely before serving.

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