TEX MEX QUINOA SALAD

Ingredients

• 70 g Quinoa, uncooked
• 60 ml Vegetable broth, bouillon or consomme, low sodium
• 1 pcs Lime juice
• 1 tbsp Cumin, ground
• 1 pinch Chili pepper flakes
• 190 g Packaged frozen corn kernels, thawed
• 180 ml Black beans, canned, drained, MRSJP
• 75 g Bell pepper, red, finely chopped
• 75 g Orange bell pepper, sliced then chopped
• 1 pcs Jalapeno peppers, seeded, chopped
• 16 g Fresh coriander, finely chopped and some for garnishing
• 1 pinch Salt and pepper to taste

Method

1. In a fine-mesh strainer, rinse quinoa thoroughly; drain well.
2. In a medium saucepan, bring 11⁄2 cups water to a boil. Add quinoa, cover and reduce to a simmer. Cook for 10 to 15 minutes until water is absorbed.
3. Let cool.
4. Meanwhile, prepare dressing: In a small bowl, whisk 1tsp stock, lime juice, cumin and pepper flakes until combined. Set aside.
5. In a large bowl, combine corn, beans, bell peppers, jalapeño and cilantro. Add quinoa and stir to combine. Top with dressing, season with salt and black pepper and mix well.
6. Serve cold or at room temperature.
7. Enjoy.