Santa Fe Quinoa Salad
- Number of Servings: 4
Ingredients
3/4 cup quinoa (about 5 ounces) 1 1/2 cups water Kosher salt 1 teaspoon cumin seeds 2 tablespoons fresh lime juice 4 teaspoons canola oil Freshly ground pepper One 15-ounce can black beans, rinsed 1 small red bell pepper, finely diced 1/2 cup finely chopped cilantro One 3-ounce jar cocktail onions, drained and finely chopped
In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes.
Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.
Make Ahead:
The quinoa salad can be refrigerated overnight.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.
Make Ahead:
The quinoa salad can be refrigerated overnight.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 264.0
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 75.5 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 8.6 g
- Protein: 10.7 g
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