Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (480ml) water
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 1 large (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (15g) fresh cilantro, chopped
  • 1/2 cup (50g) jalapeño, seeded and minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (15ml) lime zest
  • 1 tsp (2g) ground cumin
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) maple syrup
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the quinoa thoroughly. Combine quinoa and water in the saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until the water is absorbed. Remove from heat and let sit uncovered for 5 minutes to steam dry.
  2. Dice the bell pepper, red onion, and jalapeño into uniform pieces. Combine these with the rinsed black beans and thawed corn in a large mixing bowl.
  3. In a small bowl or jar, whisk together the olive oil, lime juice, lime zest, cumin, minced garlic, maple syrup, salt, and pepper until the mixture is thickened and cohesive.
  4. Transfer the warm quinoa into the bowl with the vegetables. Pour the dressing over the mixture and fold gently with a spatula. Stir in the fresh cilantro last.