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Black Bean, Tomato and Corn Quinoa

Adapted from

This south-of-the-border version of quinoa makes a tasty side dish with fish or chicken.

Serves 6

1 cup NOW Real Food® Organic Quinoa*
2 cups water
1 can (14 ounces) black beans, rinsed and drained
1 cup frozen or fresh corn kernels
4 green onions, chopped
3 medium tomatoes, chopped
Juice and zest from a fresh lime
2 to 3 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
1 clove garlic, minced
2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. chipotle chili powder, or to taste
1/4 cup chopped cilantro
  1. Cook quinoa in boiling salted water until liquid is absorbed, 15-20 minutes. 
  2. Place warm quinoa in a large bowl; add beans, corn, green onions, and tomatoes.  
  3. Whisk together lime juice and zest, olive oil, garlic, cumin, salt, and chili powder.  
  4. Stir dressing into quinoa mixture; stir in cilantro. 
  5. Serve warm or at room temperature.

Per serving: 
223 calories
7 g fat
1 g staurated fat
0 mg cholesterol
38 g carbohydrates
8 g protein
530 mg sodium
8 g fiber

*NOW items available at your local health food store

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