Quick-to-cook quinoa is the perfect base for this Mexican-inspired dish, which features black beans, corn, cumin, and lots of fresh cilantro. Bright, flavourful and lively, the leftovers make a fantastic take-along lunch!
TOTAL TIME: 20 MINUTES
1 cup quinoa
2 cups water
1½ cups corn kernels
1 can black beans, drained and rinsed
1 red pepper, seeded and diced
1 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/3 cup extra virgin olive oil
1 tsp sea salt, plus more to taste
1 tbsp cumin
1 tbsp finely chopped fresh cilantro
In a medium-sized pot, add quinoa and water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
In a serving bowl, mix together the corn, black beans, red pepper and cilantro. Add cooked quinoa and stir to combine.
In a small bowl, whisk together lime juice, oil, salt, cumin and cilantro.
Pour dressing over the bulgur-quinoa mixture and stir to combine.
Serve with fresh lime wedges.