Get fresh recipes, farm news, and discounts delivered straight to your inbox.
2ears of roasted corn, kernels cut off cob or 1 cup frozen corn
1red bell pepper, roasted and chopped
1can (15 oz.) of black beans or soybeans, rinsed and drained
1⁄2cupschopped cilantro (Pantry Friendly: 4 Tbsp. dried cilantro)
2tbspextra-virgin olive oil
1⁄4tspfresh ground black pepper
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 10g||13%|
|Saturated Fat: 1.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 27g||10%|
|Dietary Fiber: 7g||25%|
- Combine Lundberg Organic Tri-Color Quinoa and broth in a medium saucepan. Prepare according to package instructions.
- In a large bowl, mix together the cooked quinoa, corn, pepper, beans, scallions, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, and seasonings. Pour over the quinoa mixture. Cover and chill for at least 30 minutes to let the flavors set.