Ingredients:

  • 1 cup (185g) uncooked quinoa
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (165g) frozen corn, thawed or charred
  • 1 large (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (15g) fresh cilantro, chopped
  • 1/4 cup (40g) fresh parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tsp (5ml) lime zest
  • 1 tbsp (15ml) maple syrup or honey
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer. Combine quinoa and water or broth in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. While the quinoa cools, dice the red bell pepper and red onion into uniform, small pieces (about 1/4 inch). Chop the cilantro and parsley finely.
  3. In a small bowl or jar, whisk together the olive oil, lime juice, zest, maple syrup, cumin, garlic powder, salt, and pepper until the mixture is thick and opaque.
  4. In a large mixing bowl, toss the cooked quinoa and black beans in the dressing. Fold in the diced bell pepper, red onion, corn, cilantro, and parsley until well combined.