BLACK GARLIC, BLACK BEAN, RED PEPPER, CORN & QUINOA SALAD recipe

SHARED BY MICHEL C., OTTAWA, CANADA

Prep Time:  30 mins | Cook Time:  25 mins | Servings: 4-6

Ingredients

  • 5 tbsp. olive oil

  • half cup Quinoa, rinsed in cold water and drained

  • 1 cup vegetable broth

  • Quarter teaspoon each of ground cumin and salt

  • 2 tablespoons freshly squeezed lime juice

  • Ground pepper

  • 1 cup cooked or canned black beans, drained

  • 1 cup cooked corn kernels (frozen ok)

  • 1 red pepper, chopped (can use other color)

  • 1 tomato chopped

  • 2 scallions finely chopped

  • 3 tablespoons fresh chopped cilantro/coriander

  • 2 tablespoons parsley

  • 1 Black Garlic clove, chopped

  • Fresh green leaf lettuce or spinach

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Directions

Heat 1 tbsp. of oil in 1 quart saucepan over medium heat. Add quinoa and stir until toasted (5min) stir in broth, cumin, salt. Bring to boil, reduce heat, cover and simmer 15 min until liquid is absorbed. Remove from heat let stand covered for 5 min. Fluff with fork. 

While the quinoa is cooling, whisk together the remaining olive oil, the lime juice, black pepper in a medium bowl. Stir in the black beans, corn, red pepper, tomato, scallions, cilantro, parsley and black garlic. Stir in the quinoa. Taste and adjust seasoning. Serve at room temperature or refrigerate until 30 min before serving. Serve on a bed of lettuce or spinach.