Black Bean, Sausage, and Sweet Potato Soup
INGREDIENTS:
5 tb Olive oil
1/2 c Quinoa; rinsed in cold water
-and drained
1 c Chicken or vegetable broth
1/4 ts Ground cumin
1/4 ts Salt
2 tb Lime juice
1/8 ts Ground black pepper
1 c Cooked or canned black
-beans; drained
1 c Whole-kernel corn
1 lg Ripe tomato; peeled, seeded,
-and diced, (about 1 cup)
1 sm Sweet red pepper; seeded and
-chopped, (about 1/2 cup)
2 Green onions; finely
-chopped, (about 1/4 cup)
3 tb Chopped cilantro leaves
2 tb Chopped fresh parsley leaves
2 c Mixed salad greens
5 tb Olive oil
1/2 c Quinoa; rinsed in cold water
-and drained
1 c Chicken or vegetable broth
1/4 ts Ground cumin
1/4 ts Salt
2 tb Lime juice
1/8 ts Ground black pepper
1 c Cooked or canned black
-beans; drained
1 c Whole-kernel corn
1 lg Ripe tomato; peeled, seeded,
-and diced, (about 1 cup)
1 sm Sweet red pepper; seeded and
-chopped, (about 1/2 cup)
2 Green onions; finely
-chopped, (about 1/4 cup)
3 tb Chopped cilantro leaves
2 tb Chopped fresh parsley leaves
2 c Mixed salad greens
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool.
2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.
3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving.
2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.
3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving.