Quinoa, Black Bean & Roasted Poblano Salad

Quinoa, Black Bean & Roasted Poblano Salad
Quinoa, Black Bean & Roasted Poblano Salad

Quinoa, Black Bean & Roasted Poblano Salad

  1. 3/4 cup quinoa, presoaked in water for 15 minutes and drained

  2. 12-15 fresh basil leaves, minced

  3. 1 tsp. granulated sugar, or sugar in the raw

  4. 2 Tbsp. fresh lemon juice

  5. 2 Tbsp. poblano pepper, roasted over an open flame, peeled, diced*

  6. 1/4 cup frozen corn kernels, thawed

  7. 1/2 cup organic canned black beans, drained

  8. 1 medium red bell pepper, roasted over an open flame, peeled, diced*

  9. to taste Kosher salt and fresh-ground black pepper

Prep Time: 00:25
Total Time: 01:25

Community Rating:

Recipe Author: Giant Eagle

Dietary Considerations: Vegetarian

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 3/4 cup quinoa, presoaked in water for 15 minutes and drained
  • 12-15 fresh basil leaves, minced
  • 1 tsp. granulated sugar, or sugar in the raw
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. poblano pepper, roasted over an open flame, peeled, diced*
  • 1/4 cup frozen corn kernels, thawed
  • 1/2 cup organic canned black beans, drained
  • 1 medium red bell pepper, roasted over an open flame, peeled, diced*
  • to taste Kosher salt and fresh-ground black pepper

Recipe Directions:

Bring 1-1/2 cups of water to a boil. Add soaked quinoa and reduce to simmer. Cook for 15 minutes or until soft and tender. Drain in a strainer, pressing to squeeze out water. Place basil, sugar, lemon juice and 1 tablespoon of poblano pepper in a food processor or blender. Pulse 3-5 times no more than one second and set aside. In a large bowl, combine quinoa, corn, black beans, red pepper and remaining poblano pepper. Add dressing to mixture and stir. Season with salt and pepper. Cover and refrigerate for at least an hour before serving. * If you do not have an open flame to roast peppers, you can use an oven. Preheat to 450ºF. Place peppers on a baking sheet on the top rack. Roast 20 minutes, turning occasionally, to char all sides.

Serving per recipe:

3-4

Other Dietary Considerations:

  • Vegetarian