Savvy Vegetarian's Mexican Style Quinoa Black Bean Salad
- Number of Servings: 8
Ingredients
Water, tap, 1.5 cup (8 fl oz) (remove) Green Peppers (bell peppers), 1.5 cup, chopped (remove)Peppers, sweet, red, raw, sliced, 1.5 cup (remove)Celery, raw, 0.8 cup, diced (remove)Cilantro, raw, 4 tbsp (remove)Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup (remove)Beans, black, 2 cup (remove)Jalapeno Peppers, 1.5 pepper (remove)Red Ripe Tomatoes, 1 cup cherry tomatoes (remove)Scallions, raw, 0.25 cup, chopped (remove)Salt, 0.5 tsp (remove)Olive Oil, 3 tbsp (remove)Lime Juice, .25 cup (remove)Garlic, 2 clove (remove)
The quinoa can be made ahead of time and refrigerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered
Fluff gently with a fork and set aside to cool.
Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
Add the green and red peppers and saute briefly
Add the cumin and coriander, cook and stir 5 minutes
Blend dressing ingredients with a whisk or shake in a jar
Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill for later.
Makes 8 1 cup servings (NI for 8)
From: https://www.savvyvegetarian.com/recipes/quinoa-black-bean-salad.php
NOTE: I added hot sauce, a bit more sauce, and more chili & cayanne pepper to spice it up a bit.
Number of Servings: 8
Recipe submitted by SparkPeople user JENTHEGEOLOGIST.
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered
Fluff gently with a fork and set aside to cool.
Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
Add the green and red peppers and saute briefly
Add the cumin and coriander, cook and stir 5 minutes
Blend dressing ingredients with a whisk or shake in a jar
Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill for later.
Makes 8 1 cup servings (NI for 8)
From: https://www.savvyvegetarian.com/recipes/quinoa-black-bean-salad.php
NOTE: I added hot sauce, a bit more sauce, and more chili & cayanne pepper to spice it up a bit.
Number of Servings: 8
Recipe submitted by SparkPeople user JENTHEGEOLOGIST.
Nutritional Info Amount Per Serving
- Calories: 204.9
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 165.1 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 6.4 g
- Protein: 7.5 g
Member Reviews
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MYANGELSMOM
It was a little bit of work to get made, but totally worth it for the incredible flavour! Made it for a side dish/main course when a vegetarian friend was coming over for a BBQ (not veggie) and he loved it as his main course. Will definately make again - no question! Thanks for sharing!!! - 8/1/10