Prep Time

25 min

Ready In

25 min

Servings

5 servings

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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