Ingredients40 m servings 250
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
- Cook's Notes:
- If you want to add in more color, try using a combination of white and red quinoa.
- You can also use Trader Joe's® Frozen Roasted Corn for added flavor.
Per Serving: 250 calories; 7.1 38.3 9.8 2 622 Full nutrition
ReviewsRead all reviews 14
Tangy and zippy! I added some black lime powder (loomi aswad) and some cayenne pepper. I also used some precooked tri-colored quinoa that I had in the freezer. Can't get any easier than that! Ne...
Made exactly as the recipe stated and it's wonderful. It is mild flavored yet rich tasting at the same time. So easy and quick to make. Perfect for those hot summer days and a great source of pr...
Wow, this taste like a bowl from chipotle but at half the calories and much more healthier! Will definitely be remaking this in the future!
I made this salad for the second time for our Memorial Day barbecue, per my son’s request as he really liked it from the first time I made it. It’s an easy recipe to follow and fairly quick to ...
Yes. I’ll make it again. I didn’t have lime zest but it was so good anyway.