Quinoa Black Bean & Corn Salad

| Prep: 15 minutes


For the quinoa:
1 cup quinoa
1 tablespoon olive oil
2 large shallots, minced
1 cup water
2 medium zucchini, cut into 1/2 inch pieces (optional)
2 cups corn kernels (fresh or frozen)

For the salad and dressing:
1 14 oz can black beans, drained
1/2 cup sunflower seeds
2 tablespoons lemon juice
2 tablespoons Sherry vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1/2 cup chopped mint leaves
1/4 cup chopped cilantro leaves
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup olive oil
1/4 cup goat cheese, crumbled
arugula (optional)


In a small saucepan, heat 1 tablespoon olive oil over medium low heat. Cook shallots until slightly transparent, about 2 minutes. Add quinoa, zucchini and corn, and stir until coated and glossy. Stir in the water and bring to a boil. Cover and lower heat to a simmer, and let it cook for 10 minutes, or until the liquid has been absorbed. Remove from heat allow to cool.

Make the dressing by combining the tablespoon of shallot with lemon juice, vinegar, mustard, mint, cilantro, salt, pepper and olive oil in a small bowl, whisking well to combine. Toss the dressing into the quinoa, along with the black beans and sunflower seeds. Serve the salad lukewarm or chilled, with a crumbling of goat cheese and arugula, if desired.

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