Delicious Black Bean and Corn Quinoa Salad

Sorry about the long break between posts.  I started this entry in early February and it turned out that we were swamped with new customers looking to get started on their fitness journey with the release of the 21 Day Fix.  Sounds like it's a really great program and we have challenge groups showing some real positive results!  By the way, the final week of the week of the 21 Day Fix program requires daily coconut oil intake.  One great way to do this if you aren't into throwing back coconut oil shots is to saute your veggies in it.  Coconut oil has a high smoke point and can be used for frying and sauteing without burning and lends a light flavor to your food.

Aside from the chaos of one of the most successful Beachbody program launches, I had a not-so-good month in the kitchen.  I am working on a "super soup" recipe and a really great pizza sauce recipe that is sooooooo good for you.  However the soup didn't stay in the blender and the pizza sauce is not quite perfect, but we are really close with both.

But that's not why you're here today, now is it?  You want my new favorite recipe.  Well, here it is...


So it's a 20 mile drive to the nearest Chipotle, and our busy schedule coupled with the fact that the weather has hardly risen above 0° F in recent months means it's been hard to make time for one of our favorite places to catch a great tasting, healthy meal full of fresh flavor.  But who says you can't create it for yourself right at home and make it an even healthier meal?  This week we decided to adapt a recipe and break out of our winter rut.  It created a hearty comfort food with a southwest flavor that doesn't weigh you down.  In fact, the cilantro and corn give it a light, summery flavor and good gut feel.

This is a wonderful side salad that can be eaten as such, or topped with shredded chicken or pork, greek yogurt, avocado/guacamole, or pico de gallo in a bowl or a burrito wrap and served as main dish.  Fajita vegetables are also a fantastic addition.

Delicious Black Bean and Corn Quinoa Salad

1-1/4 Cups Uncooked Quinoa

1/2 Cup Fresh Cilantro, Chopped

2 15oz Cans Black Beans, Rinsed and Drained

1-1/4 - 1-1/2 Cups Sweet Corn (fire roasted or thawed super sweet variety)

1 Medium White Onion, Diced
3 Cloves Fresh Garlic, Chopped or Crushed
1/2 Teaspoon Cumin
Salt and Pepper (to taste)
2 Cups Low Sodium Chicken Broth

1 Teaspoon Coconut Oil

Southwest Spices (optional esp. if you are eating with a seasoned meat)

Heat the Coconut Oil over medium heat in a 2 quart saucepan.  We use a small stock pot for this recipe and that works well.  Saute the onions until they sweat out and become translucent and slightly caramelize.  Next, add the garlic and saute just a minute longer.  Do not burn the garlic!

Next add the Quinoa, Spices and Broth in that order.  The first time you make this I suggest you stick to cumin only for a fresh base flavor.  If you want to spice it up this is the time to do so.  The flavors will cook into the Quinoa, which doesn't have much flavor on it's own.  No need to stir, but bring the pot to a boil and cover.  Boil for about 15 seconds, and then reduce to a simmer for the amount of time specified on your package of Quinoa.

Add the Corn, Beans, and Cilantro and toss together until well blended.  Transfer to a bowl to serve.

You may serve this immediately, but we prefer to chill it overnight to let the flavors blend and reheat it the following day.

Enjoy!

Here's the nutritional breakdown on this fine dish:

So as you can see, the salad is a very healthy dish on it's own and has lots of "room" to add toppings like Greek yogurt (not sour cream!), Avocado, Shredded Meat, Salsa, etc. without destroying your diet.  The next time you have a craving for Chipotle, whip this up instead and save yourself the calories, sodium and fat while boosting the protein and potassium.  Better yet, bring it to a party or get together and share it with your family and friends to introduce them to Quinoa and a healthier approach to Mexican.