Name: Three Pepper Black Bean and Quinoa Salad
Ingredients: 1 c uncooked quinoa; 2 c water; 1 T Harvest Chipotle olive oil; 2 ears corn- cooked; 1 can black beans; 1 poblano pepper- chopped; 1 sweet red pepper- chopped; 1 sweet yellow pepper- chopped; 1 tomato (med-large) diced; 1 tsp chili powder; 2 tsp smoked paprika; 1 tsp garlic powder; 2 T Harvest Cilantro and Roasted Onion Olive Oil; 1 bunch cilantro, chopped-optional; salt to taste

Three Pepper Black Bean and Quinoa Salad

Author Becky's Mindful Kitchen

Ingredients

1 c uncooked quinoa
2 c water
1 T Harvest Chipotle olive oil
2 ears corn- cooked
1 can black beans
1 poblano pepper- chopped
1 sweet red pepper- chopped
1 sweet yellow pepper- chopped
1 tomato (med-large) diced
1 tsp chili powder
2 tsp smoked paprika
1 tsp garlic powder
2 T Harvest Cilantro and Roasted Onion Olive Oil
1 bunch cilantro, chopped-optional
salt to taste

Instructions

In a medium saucepan boil 2 cups water and 1 T chipotle olive oil, stir in 1 c quinoa, reduce to simmer and cover for about 15 minutes.
In a medium or large bowl combine all ingredients, mix well and salt to taste. Serve warm or as a cold salad. Works great in a tortilla with shredded cheese or over a salad. Serve with a fried or poached eggs or add chicken or steak. Options are endless!