Ingredients
Scale
- 2 cups Quinoa
- 4 cups Chicken stock
- 4 oz Feta cheese crumbles
- 15 oz Can S & W Jalapeno Black Beans (, rinsed and drained)
- 15 oz Canned Sweet Corn (, rinsed and drained)
- 1 cup Spinach (, chopped)
- 1/2 Red onion (, diced)
Dressing
- 1/2 cup Lime juice {2 Limes}
- 3 tablespoons Red wine vinegar
- 1/4 cup Olive Oil
- 1 tablespoon Cumin
- Salt and Pepper to taste
Instructions
- Place the quinoa and chicken stock in a rice cooker, turn it on and cook.
- While the rice is cooking mix the dressing ingredients together and set aside.
- In a large bowl combined the black beans, corn, spinach and red onion.
- When the quinoa is finished cooking and has cooled down, combine it with the black bean mixture, add dressing and toss.
- Serve in a nice big fat bowl and dig in!
Notes
This has been adapted from Heather’s yummy recipe over at Queen Bee Coupons.