Quinoa Salad

  • medium onion, thin chop
  • 1 cup dry quinoa
  • 2 cups chicken broth (I use low-sodium, organic…poncy, poncy)
  • 1 ear worth of fresh corn kernels
  • 1 can black beans (because canned ones are easier)
  • handful of cilantro
  • 1 small lime
  • salt (of course) and pepper (duh)

Cook the onions in a bit of whatever sort of oil you like. I prefer olive, but vegetable oil works in a pinch. When they’re translucent and tasty, throw in the quinoa and mix it around. Pour in the chicken broth and bring to a slow boil. Simmer for 20 minutes, then toss in the corn kernels (fresh is best!) and cook until the kernels are a bright yellow (about 5 minutes). Throw in the beans and cilantro and some salt (sparingly) and pepper (lots!). Squeeze the juice of one lime into it and stir.

This works nicely with some crumbly mild cheese in it. Feta works a treat.

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