Spicy Quinoa, Bean, and Pepper Salad
Description
This spicy picnic salad recipe, featuring quinoa, peppers, black beans, and onions, can be served either hot or cold, making it a great picnic item.
Ingredients
•
1 teaspoon chile oil
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1 onion, chopped
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3 cloves garlic, chopped
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1 large red bell pepper, chopped
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3/4 cup red quinoa
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1 1/2 cups vegetable broth
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1/2 teaspoon chipotle pepper powder, or more to taste
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1/4 teaspoon cayenne pepper
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1 (15 ounce) can black beans, rinsed and drained
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1 cup frozen corn kernels
Directions
1
Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
2
Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
3
Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.