Oh She Glows Quinoa & Black Bean Veggie Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the salad:1 cup uncooked Red quinoa1 (14oz) can black beans, drained and rinsed1 red pepper, chopped1/4 cup fresh Cilantro, finely chopped2 Green Onions, chopped1 cup fresh corn (optional) *see note1 small avocado, chopped into 1 inch pieces For the dressing:4-5 tbsp of fresh lime juice (Juice from 2 small limes)1/2 tsp kosher salt, or to taste1/2 tsp Freshly ground black pepper1 garlic clove, minced1/4 cup fresh Cilantro, finely chopped1/4 cup extra virgin olive oil1/2 tsp ground cumin, or more to tasteRead more: https://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/#ixzz2aYpjvBKy
Directions:
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. Makes about 5 cups.
Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.
Read more: https://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/#ixzz2aYpmLu2v
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MBESSEY9.
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. Makes about 5 cups.
Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.
Read more: https://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/#ixzz2aYpmLu2v
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MBESSEY9.
Nutritional Info Amount Per Serving
- Calories: 557.8
- Total Fat: 23.9 g
- Cholesterol: 0.0 mg
- Sodium: 274.8 mg
- Total Carbs: 73.3 g
- Dietary Fiber: 17.4 g
- Protein: 18.4 g
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