Carrie’S Quinoa

Name: Carrie’S Quinoa
Ingredients: FOR THE QUINOA:; 2 cups Uncooked Quinoa; 4 cups Water; 2 cans (15 Oz. Size) Black Beans, Drained; 1 bag (12 To 16 Oz. Size) Frozen White Corn; 2 whole Orange Bell Peppers; 2 whole Red Bell Peppers; 1 bunch Chopped Cilantro; FOR THE DRESSING:; 1-1/2 Tablespoon Red Wine Vinegar; 1 teaspoon Black Pepper; 1 teaspoon Kosher Salt; 1/3 cups Fresh Lime Juice; 1/3 cups Olive Oil; 1 teaspoon Kosher Salt

15 ingredients

5 steps

Ingredients

FOR THE QUINOA:
2 cups Uncooked Quinoa
4 cups Water
2 cans (15 Oz. Size) Black Beans, Drained
1 bag (12 To 16 Oz. Size) Frozen White Corn
2 whole Orange Bell Peppers
2 whole Red Bell Peppers
1 bunch Chopped Cilantro
FOR THE DRESSING:
1-1/2 Tablespoon Red Wine Vinegar
1 teaspoon Black Pepper
1 teaspoon Kosher Salt
1/3 cups Fresh Lime Juice
1/3 cups Olive Oil
1 teaspoon Kosher Salt

Directions

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1. Cook the quinoa and water in a covered saucepan over medium for about 12-15 minutes. (Cook just as you would rice and follow the directions on whichever quinoa box or bag you choose to use.) Allow quinoa to cool.
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2. While the quinoa is cooking, drain the black beans in a strainer and give them a quick rinse under the faucet. Shake dry and put into a large bowl. Pat them with a paper towel to dry them out further if they are still really wet.
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3. Add thawed corn to the bowl, all the finely chopped bell peppers, and chopped cilantro. (Add as much as you like. I use about a handful.) Again, pat dry with a paper towel if everything is still a little too damp.
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4. In a second bowl whisk together the dressing ingredients. Pour onto quinoa and toss. I always like to taste and add more salt/pepper and lime juice. Enjoy!
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Note: In the picture I used red, yellow, and orange bell peppers. You can really play with this recipe and use whichever colors you prefer.