Ingredients
- ½ cup quinoa
- 1 cup water
- 1 teaspoon Vegetable bouillon
- 1 cup raw corn cut off the stock
- 2 scallions chopped
- 1/2 cup tomatoes finely chopped
- 1/2 cup celery thinly sliced
- 1/2 cup green peppers chopped
- 16 ounces black beans without liquids
- 3-4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Apple Cider Vinegar
- 2 cloves Garlic minced
- 1 1/2 teaspoons sea salt
- 3 dashes stevia powder
- 1 teaspoon chili powder
- 1 teaspoon white pepper ground
- 2 tablespoons cilantro fresh chopped
- 2 tablespoons parsley fresh chopped
Directions
Soak quinoa in water for five minutes, then drain or rinse thoroughly. Cook in water or vegetable bouillon and 2 TBS oil for 15-18 minutes on medium high heat. Allow to cool. Blend together all dressing ingredients. Combine quinoa, corn, scallions, tomatoes, celery, peppers and black beans with dressing and mix well. For a spicier taste, add jalapeno peppers or a couple of dashes of cayenne. Serve cold.
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