Quinoa & Black Bean Salad

Name: Quinoa & Black Bean Salad Recipe
Yield: 6
Ingredients: 1 Cup Quinoa; 1-1/2 Cups cold water; 2 Cups cooked black beans. If using canned beans drain & rinse well; 1/2 Cup chopped celery; optional: 1 carrot peeled halfed lengthwise sliced thin diagonally; Optional: 1 cup chopped fresh yellow or green beans; 1 jalapeno pepper seeded & minced or 1 Tbls minced fresh ginger; 2 garlic cloves minced or 1 tsp garlic powder; 1 red bell pepper sliced thin; 1 green bell pepper sliced thin; 1 tsp cumin powder; 1 tsp coriander powder; 2 Tblsp chopped fresh cilantro or basil; 1/4 Cup chopped scallions; Optional: 1 large ripe red tomato; Optional: 1/2 cup sliced olives; Dressing:; 2 Tbls freshly squeezed lime juice; 1/4 Cup olive oil; 1 tsp salt; Fresh ground pepper; pinch cayenne or chili powder

Number of Servings: 6

Ingredients

1 Cup Quinoa 1-1/2 Cups cold water2 Cups cooked black beans. If using canned beans, drain & rinse well1/2 Cup chopped celeryoptional: 1 carrot, peeled, halfed lengthwise, sliced thin diagonallyOptional: 1 cup chopped fresh yellow or green beans1 jalapeno pepper, seeded & minced or 1 Tbls minced fresh ginger2 garlic cloves, minced or 1 tsp garlic powder1 red bell pepper, sliced thin1 green bell pepper, sliced thin1 tsp cumin powder1 tsp coriander powder2 Tblsp chopped fresh cilantro or basil1/4 Cup chopped scallionsOptional: 1 large ripe red tomatoOptional: 1/2 cup sliced olives Dressing: 2 Tbls freshly squeezed lime juice1/4 Cup olive oil1 tsp saltFresh ground pepperpinch cayenne or chili powder

Directions

The Quinoa can be made up ahead of time & refrigerated. Soak the quinoa 10 -15 min in cold water. Rinse well in water several times. For each rinse, pour off most of the water & finish draining through a large fine mesh strainer. Place in a 2 qt pot with 1-1/2 c water & 1/2 tsp salt. Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes. Remove from heat & allow to sit for 5 minutes covered. Fluff quinoa gently with a fork & set aside to cool. Saute jalapeno, fresh garlic, in 2 Tbls oil until garlic is browned, pepper and celery are softened. Add the green & red peppers and saute briefly. Add the cumin & Coriander, cook and stir 5 minutes. Blend dressing ingredients with a wisk or shake in a jar (lime juice, olive oil, salt, fresh ground pepper & pinch of cayenne or chili powder). Gently combine sauteed veggies, tomatoes, black beans, quinoa & dressing in a large bowl. Adjust salt & pepper to taste. Stir in cilantro & scallions, serve warm or cover & chill.

Serving Size: Makes 6 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MANDYD3910.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 212.6
Total Fat: 10.1 g
Cholesterol: 0.0 mg
Sodium: 408.1 mg
Total Carbs: 25.2 g
Dietary Fiber: 7.6 g
Protein: 7.3 g

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