This is another easy favorite for my husband and me, especially in the summer. It’s light and fresh, and happens to share a lot of the same ingredients as our tacos. It’s a staple June through August on our weekly menu. It’s vegan, gluten free, and tasty!
3/4 cup quinoa (I like to use red quinoa)
1 1/2 cups water
3 ears of corn
2 bell peppers, chopped
1 cup black beans, cooked
1/2 fresh cilantro, chopped
Juice from 1 lime
Salt and pepper to taste
Bring quinoa and 1 1/2 cups water to a boil in a medium saucepan. When it comes to a boil reduce the heat and let simmer until the water has evaporated.
Shuck the corn and submerge in a pot full of water. Bring to a boil. Once water starts boiling corn will take about 15 minutes to cook.
While the quinoa and the corn are cooking, chop up the vegetables. Add the vegetables, beans, and cilantro into a large serving bowl and mix.
When the quinoa is done cooking let cool for 5-10 minutes. Then mix the quinoa with the vegetables, etc.
When the corn is soft remove it from heat, and drain the water. Use a knife to saw off the kernels. Add to the rest of the mix.
Squeeze the juice of one lime and salt and pepper, and mix it all together well.
Ann (DIY Food Contributor)
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