Quinoa Salad with Black Beans and Corn

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  • 1 cup quinoa, rinsed
  • 2 cups chicken or vegetable broth
  • 2 cups fresh corn, or (10 ounce) package frozen corn, thawed
  • 1/3 cup chopped scallions
  • 1 cup chopped red pepper
  • 1 (15 ounce) can black beans, drained
  • 1/2 cup salsa
  • 1/3 cup chopped cilantro
  • 1 cup baby shrimp meat (optional)
  • Salt and pepper to taste


Simmer quinoa in broth for 15 minutes. Drain and cool.
Place corn, scallions, pepper and beans in a large bowl.
Mix in quinoa, salsa and cilantro.
Add shrimp, if using.
Season with salt and pepper to taste and gently toss to combine.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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