Corn & Black Bean Quinoa

Sometimes, after a vacation of eating lots of delicious, but not so healthy food, your body starts to crave something fresh & packed with nutrients. Well,  this dish definitely satisfies that type of craving. Quinoa is a complete protein which means it contains the right balance of essential amino acids and is also high in fiber. And add a little color and Vitamin C in with the corn and bell peppers, and you’ve got yourself a dish that will save you from any food coma. Like a peanut butter fudge coma. The vinaigrette I made provides a light citrus flavor but isn’t too overwhelming because I wanted all that fresh vegetable goodness to shine through. I used avocado oil, which is higher in Vitamin E but you can substitute extra virgin olive oil for the same light fruity flavor. So now after eating this utterly healthy side dish, you can pat yourself on the back and then enjoy a couple of of these. Or perhaps this. Or you can even wait for my next recipe…baby.back.ribs. Suspense!

Ingredients: Makes four 1/4 cup servings

  • 1/3 cup red onion, minced
  • 2 red bell peppers, chopped finely
  • 16 oz canned corn
  • 15 oz 50% less sodium black beans
  • 3 stalks scallions, chopped finely
  • 1 cup quinoa
  • 1/3 cup avocado oil
  • juice from 2 1/2 limes
  • 2 tablespoons honey
  • 2 teaspoons lemon pepper
  1. Boil quinoa or prepare according to package directions
  2. Chop up all vegetables and combine in a large bowl with quinoa
  3. Rinse and strain black beans & corn and add to bowl
  4. Whisk vinaigrette ingredients and pour over quinoa mixture

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