Quinoa and Black Bean Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup quinoa, uncooked | |
| 2 tablespoons olive oil | |
| 2 cups lower sodium vegetable broth | |
| 1 small red pepper | Wash, trim and dice |
| ¼ cup small red onion | Wash, trim and mince |
| 1 cup frozen sweet white corn | |
| 2 (15 oz.) can no added salt black beans | Drained and rinsed |
| 16 oz. firm tofu | Cut into ½ inch cubes |
| ¼ Cup cilantro | Wash, trim and chopped |
| 1 large red tomato | Wash, trim and diced |
| ¼ cup fresh lemon or lime juice | |
| ¼ cup red wine vinegar | |
| 2 tablespoon olive oil | |
| ½ teaspoon chili powder | |
| ½ teaspoon cumin | |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the 1-tablespoon oil in a wok or large skillet over high heat. | |
| 2 | Add the tofu and stir-fry until golden brown. Remove the tofu and set aside. | |
| 3 | Rinse the quinoa thoroughly under cold water and drain. | |
| 4 | Add 1-tablespoon olive oil to large saucepan. Add quinoa and stir. Heat stirring for about 3 minutes. | |
| 5 | Pour in broth , coverand bring to a boil. | |
| 6 | Reduce heat to low and simmer until the quinoa has absorbed all the broth, about 10 minutes. | |
| 7 | Cool quinoa in refrigerator for at least 10 minutes. | |
| 8 | In a large bowl, add quinoa, red pepper, red onion, tofu, black beans, cilantro, tomato, juice, olive oil, chili powder, cumin and stir. | |
| 9 | Add salt and pepper to taste. Chill. Serve cold. |
