Quinoa & Black Bean Salad, gluten free, corn free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Bean and Veggie Mixture:1 1/2 cups quinoa (measured before cooking)1 1/2 cups COOKED/canned black beans1 1/2 cups COOKED/canned chick peas1 1/2 cups chopped bell pepper (I use 1 red pepper and one yellow just for looks)2 jalapeno peppers, seeded and minced1/4 cup fresh cilantro, choppedDressing:1 1/2 T red wine vinegar5 T lime juice1/3 C 100% pure olive oil 1 1/2 t of uniodized sea salt, or to taste1 1/2 t cumin
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.
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.
Nutritional Info 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
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