Quinoa & Black Bean Salad with Peppers

Name: Quinoa & Black Bean Salad with Peppers Recipe
Yield: 8
Ingredients: FOR SALAD:; 1 1/2 cups quinoa; 1 1/2 cups cooked black beans rinsed if canned; 3/4 cup finely chopped red bell pepper; 3/4 cup finely chopped yellow bell pepper; 1/4 cup pickled jalape�o chilies minced; 1/4 cup finely chopped fresh cilantro; FOR DRESSING; 1/3 cup fresh lime juice or to taste; 1/4 cup extra virgin olive oil; 1 1/2 tablespoons red-wine vinegar; 1 teaspoon salt; 1 1/4 teaspoons ground cumin or to taste; Dash of ground black pepper or to taste; PREPARATION:; In a bowl wash quinoa in at least 5 changes cold water rubbing grains and letting them settle before pouring off most of water until water runs clear and drain in a large fine sieve.; In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa covered with a kitchen towel and lid until fluffy and dry about 10 minutes (check water level in kettle occasionally adding water if necessary).; While quinoa is cooking in a small bowl toss beans with vinegar and salt and pepper to taste.; Transfer quinoa to a large bowl and cool. Add beans bell pepper jalape�os and cilantro and toss well.; MAKE DRESSING:; In a small bowl whisk together lime juice salt and cumin and add oil in a stream whisking.; Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled covered. Bring salad to room temperature before serving.

Number of Servings: 8

Ingredients

FOR SALAD:1 1/2 cups quinoa1 1/2 cups cooked black beans, rinsed if canned3/4 cup finely chopped red bell pepper3/4 cup finely chopped yellow bell pepper1/4 cup pickled jalape�o chilies, minced1/4 cup finely chopped fresh cilantroFOR DRESSING1/3 cup fresh lime juice, or to taste1/4 cup extra virgin olive oil1 1/2 tablespoons red-wine vinegar1 teaspoon salt1 1/4 teaspoons ground cumin, or to tasteDash of ground black pepper, or to tastePREPARATION: In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.Transfer quinoa to a large bowl and cool. Add beans, bell pepper, jalape�os, and cilantro and toss well.MAKE DRESSING:In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Directions

Serving Size:�Makes 8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 248.2
Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 343.4 mg
Total Carbs: 34.8 g
Dietary Fiber: 5.6 g
Protein: 7.8 g

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