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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 128.5
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.9 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.2 g

View full nutritional breakdown of Quinoa & Black Bean Salad, gluten free, corn free calories by ingredient
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Quinoa & Black Bean Salad, gluten free, corn free

Submitted by: CARMOORELLA
Quinoa & Black Bean Salad, gluten free, corn free

Introduction

This is a recipe that will blow you away! Even people who do not appreciate this sort of thing (like myself) will love it. I made all my beans from dried, but you can use canned if you are not concerned about corn derivatives. Just be sure to rinse and drain them! The original recipe called for 1 1/2 C cooked corn instead of chick peas, but I changed it to make the recipe corn and gluten free. You can always experiment with other types of beans. The friend who gave me this recipe put pinto beans in hers.

*****NOTE***** If you want to be sure that this recipe is also corn safe, you must:

1) use a high quality red wine vinegar -- check the label or call the manufacturer!
2) cook your own beans (or use a canned product that lists beans as its sole ingredient!)
3) use real lime juice that you squeeze from the fruit!
4) use non-iodized salt!
5) use high quality spices you can trust, like McCormick single ingredient spices (in this case, cumin)


FYI: 'Qinoa' is pronounced "keen-WAH"

I'll try to get a better pic next time I make it. I ate it all before I thought of it!
This is a recipe that will blow you away! Even people who do not appreciate this sort of thing (like myself) will love it. I made all my beans from dried, but you can use canned if you are not concerned about corn derivatives. Just be sure to rinse and drain them! The original recipe called for 1 1/2 C cooked corn instead of chick peas, but I changed it to make the recipe corn and gluten free. You can always experiment with other types of beans. The friend who gave me this recipe put pinto beans in hers.

*****NOTE***** If you want to be sure that this recipe is also corn safe, you must:

1) use a high quality red wine vinegar -- check the label or call the manufacturer!
2) cook your own beans (or use a canned product that lists beans as its sole ingredient!)
3) use real lime juice that you squeeze from the fruit!
4) use non-iodized salt!
5) use high quality spices you can trust, like McCormick single ingredient spices (in this case, cumin)


FYI: 'Qinoa' is pronounced "keen-WAH"

I'll try to get a better pic next time I make it. I ate it all before I thought of it!

Number of Servings: 20

Ingredients

    Bean and Veggie Mixture:
    1 1/2 cups quinoa (measured before cooking)
    1 1/2 cups COOKED/canned black beans
    1 1/2 cups COOKED/canned chick peas
    1 1/2 cups chopped bell pepper (I use 1 red pepper and one yellow just for looks)
    2 jalapeno peppers, seeded and minced
    1/4 cup fresh cilantro, chopped

    Dressing:
    1 1/2 T red wine vinegar
    5 T lime juice
    1/3 C 100% pure olive oil
    1 1/2 t of uniodized sea salt, or to taste
    1 1/2 t cumin

Directions

If you are making your own beans from dried, you have to start a day ahead of time and soak them 6-8 hours or overnight. Once your beans are ready for use (or you've rinsed and drained your canned ones), you're ready to get going.

IF YOU ARE CONCERNED ABOUT CORN DERIVATIVES, PLEASE SEE MY NOTES ABOVE.

Cook quinoa just like rice -- with twice the amount of water as grain. Bring to a boil, then reduce heat and simmer for 10-20 minutes or until water is absorbed and grain is tender.

Cook your soaked beans in much the same way. Bring to a boil in water and then cover and simmer at low heat until desired smooshiness, then drain. I get all my burners going for this one, with the quinoa and beans cooking at the same time

Chop all your peppers and the cilantro. I actually sauteed the jalapenos for just under 2 minutes to soften the spiciness a bit. Overall, you may be surprised -- this was not a spicy-hot dish!

Throw everything in a large bowl and stir together. Add lime juice (I used the juice from 3 small limes), olive oil (I always use Filippo Berio), vinegar, salt and cumin.

That's it! As you can see, this is a dish that has a lot of prep time, especially if you are cooking your own beans. However, it is a great dish to make ahead of time, as it only gets better as it sits overnight and the flavors blend together! Hope you enjoy it!

Number of Servings: 20

Recipe submitted by SparkPeople user CARMOORELLA.






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