Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Soups, Salads & Sides • A family favorite

2020 Cookbook

Quinoa & Black Bean Cilantro Salad

Recipe by Braxton Allred

Heat
Stovetop
Time
15–20 min
Makes
Not recorded

Recipe from a family friend in Shanghai that immediately became a staple in our house. I haven’t had another quinoa salad nearly as good as this one. It is a great dinner to make along with some simple quesadillas. Vegetarian too!

01

Ingredients

  • 4 cloves garlic, peeled and chopped
  • salt and pepper to taste
  • 1 ½ cup uncooked quinoa
  • 2 cans corn kernels, rinsed
  • 1 T. vegetable oil
  • 1 (15 ounce) can black beans, rinsed
  • 1 ½ onion chopped and drained
  • 3 cups vegetable broth
  • 1 ½ cup chopped fresh cilantro
  • 2 teaspoon ground cumin
  • ⅔ -1 cup green tomatillo sauce/salsa (spicy is good)

02

Method

  1. 01

    Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Transfer to a medium bowl. Mix quinoa into the saucepan and cover with vegetable or chicken broth. Bring the mixture to a boil. Cover, reduce heat, and simmer 15-20 minutes. Fluff. Add remaining ingredients into the bowl, including COOKED quinoa. Mix well and season with salt and pepper to taste.