Black bean and Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Quinoa1 cup Bob's Red Mill Textured Vegetable protein2 Tbsp. Red Wine Vinegar1 1/2 cup corn 1/2 red bell pepper, diced fine1/2 yellow bell pepper, diced fine4 scallions, chopped1 tsp. garlic, minced fine1/4 tsp. cayenne pepper1/4 cup coriander leaves chopped fine1/3 cup fresh lime juice1/2 tsp. salt1 1/4 tsp. ground cumin1/3 cup olive oil
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 10 minutes then add tvp and cover and simmer until all water is absorbed and grain is soft. remove from heat and cool. Fluff with fork.
4. Transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELLYMB.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 10 minutes then add tvp and cover and simmer until all water is absorbed and grain is soft. remove from heat and cool. Fluff with fork.
4. Transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELLYMB.
Nutritional Info Amount Per Serving
- Calories: 215.2
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 430.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 7.4 g
- Protein: 10.4 g
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