Take advantage of in-season Summer veggies and whip up this simple eight-ingredient salad made with garden-fresh corn and tomatoes. This is sure to be a hit at your next get-together, no matter the weather since it tastes delicious served warm or cold.
Because it's made with beloved whole-grain quinoa, each 300-calorie serving offers almost nine grams of filling fiber and 16 grams of protein. This meal is also an excellent source of vitamins A and C, potassium, and iron — 21 percent of your daily recommended amount! And it comes together in less than 30 minutes.
- 1 cup uncooked quinoa (red, white, or mixed)
2 cups vegetable broth
15 ounces black beans, rinsed and drained
1 cup corn, fresh or frozen
1 teaspoon cumin
1 tablespoon maple syrup
1 cup cherry tomatoes, halved
- Add dry quinoa and veggie broth to a pot; cover and turn on high heat. Just as it comes to a boil, reduce to low heat and simmer for 20 minutes. Do not remove the cover.
- After 20 minutes, remove from the heat. Mix in the black beans, corn, cumin, and maple syrup.
- Allow to cool for 10 minutes and then stir in the cherry tomatoes.
- Enjoy warm or cold.
- Grains , Main Dishes
- North American
- 4 servings
- Total Time
- 29 minutes, 59 seconds