Black beans, corn and quinoa salad (w/turkey)
| Prep Time: 30 min | Serves: 14 |
| Cooking Time: 60 min | Yield: 14 cups |
Quinoa is an ancient grain native to South America. Its nutty taste and chewy texture make it a great alternative to other grains in salads and soups or as a side dish. Here it pairs perfectly with other South American produce, such as corn and black beans.
Ingredients
- 6 tbsp Extra Virgin Olive Oil
- 4 Garlic Clove
- 3 tsp Paprika
- 2 cups Organic Red Quinoa
- 3 tsp Spices, Cumin Seed
- 3 tsp Ground Coriander Seed
- 2 tsp Salt
- 2 tsp Pepper*
- 1 tsp Cayenne Pepper
- 2 medium , ra Yellow Onion (generic)
- 6 Plum Tomato
- 2 middle size Red Pepper
- 1 3/4 cups Black Beans
- 3 1/2 servings per tin White Kidney Beans
- 2 cups Frozen Sweet White Corn
- 2 medium Lime
- 16 oz Fit & Easy Ground Turkey Breast
Directions
1. Chop onions, peppers and tomatoes. Keep tomatoes. Mince garlic.
2. In saucepan, heat 3 tbsp oil over medium heat; cook minced garlic and paprika, stirring, until fragrant, about 30 seconds.
3. Stir in 2 c quinoa. Add 4 cups water and bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
4. Meanwhile, in large skillet or pot, heat remaining oil (3 tbsp) over medium-high heat. Sauté cumin, ground coriander, salt, pepper and cayenne, about 2 minutes.
5. In another skillet, cook the turkey through, cutting into small pieces.
6. Add onions and peppers to the first skillet/pot and cook until browned (or to desired tenderness), about 15-30 minutes.
7. Add diced tomatoes, beans (rinsed and drained), corn and turkey to skillet/pot; stir
8. Cook over medium heat, stirring, about 5 minutes. Add quinoa and lime juice, and stir.
Garnish with cilantro, cotija cheese and avocado if you wish.