114.5 oz can fat free chicken or vegetable broth (1½ cups)
1tspground cumin
¼tspcayenne pepper
salt and pepper to taste
1cupor 8.75 oz can frozen corn kernels
1can(15.5 oz) low-sodium black beans, drained and rinsed
½cupfresh cilantro,chopped
2cupsstrawberries,cut in quarters
4 to 5cupsbaby spinach
Strawberry Dressing
½cupstrawberries,quartered
1 to 2Tbspfresh lime juice
¼cupolive oil
1Tbsphoney
salt and pepper to tasteoptional
Instructions
In a medium saucepan, heat oil over medium heat. Stir in the onion and garlic, and cook until lightly browned.
Add quinoa, broth and seasonings. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until water is absorbed.
Stir in corn and black beans and let cool or store overnight in refrigerator.
In the meantime, mix all strawberry dressing ingredients in a blender. Blend for 30 seconds or until all the ingredients are well blended. Set aside in a small pitcher.
To serve:
Fold in strawberries and cilantro. Serve cold over a bed of baby spinach leaves and drizzle strawberry dressing over plated quinoa salad.
Notes
Nutrition information calculated based on 6 serving yield.