Servings: 8
Calories: 264kcal
Ingredients
- 1 cup quinoa
- 1¼ cups water
- 2 tbsp olive oil
- 1 large onion finely chopped (about 2 cups)
- 2 cloves garlic minced
- 1 tsp paprika
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 2 red bell peppers diced
- ¼ tsp hot pepper flakes
- 1 tbsp chopped cilantro optional
- 1 can 12 oz / 341 ml corn, drained
- 1 can 14 oz / 398 ml black beans, drained and rinsed
- 1 large tomato diced
- ½ cup feta cheese crumbled
- 1 small can black olives sliced (optional)
- ½ cup pine nuts toasted (optional)
- ¼ cup freshly squeezed lemon juice about 1 lemon
- Salt and pepper to taste
Instructions
- Combine quinoa and water in a saucepan. (For a firmer texture, cook quinoa with 1 cup of water instead of 1¼ cups.)
- Cover and bring to a boil.
- Turn off heat and let sit for 10–15 minutes, or until the water is absorbed.
- Heat 1 tbsp olive oil in a frying pan. Sauté the onion, garlic, paprika, cumin, and coriander until the onions are soft and translucent.
- Stir in the diced red bell peppers, hot pepper flakes, and cilantro. Cook for another 5 minutes.
- In a large bowl, combine the cooked quinoa and sautéed vegetables. Stir in the corn, black beans, tomato, feta cheese, olives, and toasted pine nuts.
- Drizzle with the remaining olive oil and lemon juice. Season with salt and pepper to taste.
- Chill before serving.
Notes
Recipe is taken from Low GI Meals in Minutes Cookbook – by Laura Kalina, RD and Cheryl Christian.
Make-Ahead Tip: Cook extra quinoa and store it in the refrigerator for up to 4–5 days. It makes a quick base for salads, grain bowls, and side dishes.
Nutrition
Calories: 264kcal | Carbohydrates: 40g | Protein: 10g | Fat: 8g | Fiber: 7g
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