**adapted from Clean Eating Magazine's recipe from the Nov/Dec 2011 issue
Quinoa Party Salad
2 cups cooked quinoa
4 cups veggie broth or water
1 red pepper & 1 orange pepper, chopped
1 can black beans, rinsed
3 cups corn (Canned or frozen)
1/4 cup chopped cilantro
1 jalapeno pepper, seeded & chopped
2 Tablespoons olive oil
Juice of 1 Lime
1 tbsp cumin
Pinch of Red Pepper Flakes
**I reduced the amount of olive oil and cilantro from the original recipe. I also left out the jalapenos because grocery store was out**
1. Cook quinoa in 4 cups of boiling water (or broth), covered, for about 20 minutes. Let cool.
2. Chop pepper, cilantro, jalapeno and add to corn and beans.
3. Whisk olive oil, lime juice, salt/pepper, cumin and red pepper flakes.
4. Add quinoa to bean and veggie mixture and top with dressing and salt/pepper. Serve at room temperature or cold.
Fat: 5.2 g
Carbs: 56 g
Protein: 14 g