Black Bean, Red Pepper and Quinoa Salad
serves 4 (3/4 cup)

• 1/2 cup quinoa, rinsed in cold water and drained (rinse to get rid of powdered, alkaline bitter coating

• 1 cup reduced-sodium chicken broth

• 1/4 teaspoon cumin

• 1 tablespoon olive oil

• 2 tablespoons lemon juice or lime juice (fresh is best, but bottled is an option)

• ground pepper to taste

• 1 cup black beans, drained and rinsed

• 1 cup frozen whole kernel yellow corn, thawed

• 1 small red bell pepper, seeded and diced (about 1 cup)

• 1 cup salsa

• 2 green onions, chopped

• 2 tablespoons chopped fresh cilantro and/or parsley

• small container fat-free sour cream

1. Rinse quinoa and add to a saucepan.  Gently toast over medium heat until aromatic - about 3 minutes.  Stir in broth and cumin.   Bring mixture to a boil, reduce heat, cover and simmer 15 minutes, or until the liquid is absorbed.  Remove from heat and let stand 5 minutes.

2. While the quinoa is cooking, whisk together olive oil, lime/lemon juice, and black pepper.  

3. Stir in black beans, corn, red pepper, salsa, onions, cilantro/ parsley, and cooked quinoa.

4. Serve topped with 1-2 tablespoons fat-free sour cream.

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