Red Quinoa and Black Bean vegetable Salad (Modified From Oh She Glows)

Name: Red Quinoa and Black Bean vegetable Salad (Modified From Oh She Glows) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: For the salad; �1 cup uncooked Red quinoa; �1 (14oz) can black beans drained and rinsed; �1 red pepper chopped; �1/4 cup fresh Cilantro finely chopped; �2 Green Onions chopped; �1 can Mexicorn; �2 cups cubed butternut squash.; For the dressing; �4-5 tbsp of fresh lime juice (Juice from 2 small limes); �1/2 tsp kosher salt or to taste; �1/2 tsp Freshly ground black pepper; �1 garlic clove minced; �1/4 cup fresh Cilantro finely chopped; � 2 TBSP extra virgin olive oil; �1/2 tsp ground cumin or more to taste; I cut the olive oil from 1/4 cup to two TBSP and just added 2 TBSP chicken broth to cut calories. Also her recipe had avacado instead of butternut squash but again I wanted to cut calories.

(2)

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 6

Ingredients

For the salad�1 cup uncooked Red quinoa�1 (14oz) can black beans, drained and rinsed�1 red pepper, chopped�1/4 cup fresh Cilantro, finely chopped�2 Green Onions, chopped�1 can Mexicorn�2 cups cubed butternut squash.For the dressing�4-5 tbsp of fresh lime juice (Juice from 2 small limes)�1/2 tsp kosher salt, or to taste�1/2 tsp Freshly ground black pepper�1 garlic clove, minced�1/4 cup fresh Cilantro, finely chopped� 2 TBSP extra virgin olive oil�1/2 tsp ground cumin, or more to tasteI cut the olive oil from 1/4 cup to two TBSP and just added 2 TBSP chicken broth to cut calories. Also, her recipe had avacado instead of butternut squash but again I wanted to cut calories.

Directions

Instructions

�1. Cook 1 cup Red Quinoa according to package directions.

�2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

�3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

�4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.

Serving Size:�Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user RIPCITYMOMMA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 293.7
Total Fat: 6.9 g
Cholesterol: 0.2 mg
Sodium: 381.9 mg
Total Carbs: 50.1 g
Dietary Fiber: 9.5 g
Protein: 10.1 g

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Member Reviews

ZELLAZM
I love the original recipe but also cut down the amount of olive oil to two tablespoons. like the idea of using squash to replace the avocado and will give that a try! - 3/20/12
SHANE-E-AK
Perfect for summer!! - 7/6/11
RWALTON730
What size is each serving? - 7/6/11