This spicy picnic salad, featuring quinoa, peppers, black beans, and onions, can be served either hot or cold, making it a great picnic item.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
309 Calories
Recipe Instructions
Step 1
Heat chile oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes. Add red pepper; cook and stir until slightly tender, 1 to 2 minutes.
Step 2
Stir in quinoa, then pour vegetable broth into the saucepan; 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.
Step 3
Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.
Ingredients
1 onion, chopped
1 (15 ounce) can black beans, rinsed and drained
3 cloves garlic, chopped
1 large red bell pepper, chopped
1 cup frozen corn kernels
1 teaspoon chile oil
0.25 teaspoon cayenne pepper
1.5 cups vegetable broth
0.75 cup red quinoa
0.5 teaspoon chipotle pepper powder, or more to taste