Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro
- Number of Servings: 6
Ingredients
Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro(Makes 6 servings)Salad Ingredients: 3/4 cup quinoa (rinsed if needed, check the package)1 1/2 cup water1/2 tsp. salt1 red bell pepper, chopped into small dice 1 can black beans, rinsed and drained1/2 cup thinly sliced green onion1/2 cup chopped fresh cilantroDressing Ingredients:2 T fresh-squeezed lime juice1 tsp. Adobo Seasoning 1 tsp. ground cumin1/2 tsp. ground Ancho chile pepper (or use regular chile powder if you don't have Ancho)fresh ground black pepper to taste1/4 cup extra-virgin olive oil
Check the quinoa package to see if it needs to be rinsed (it often does) and rinse in a fine-mesh strainer if needed. Combine quinoa, water, and salt and bring to a boil, then reduce heat and simmer covered for 15 minutes, or until all the water is absorbed. Fluff quinoa with a fork and let it cool while you prep other ingredients.
Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain until they are quite dry (or pat dry with paper towels to speed things up)
Cut out the stem and remove seeds from the red bell pepper and cut into very small dice (about the size of the black beans.) Slice the green onions into thin slices and wash, dry, and chop the cilantro.
When the quinoa is fairly cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl. Add enough dressing to moisten all the ingredients. (You probably won't need all the dressing, but save the extra to stir into any leftover salad that's been in the fridge.) Gently stir in the chopped cilantro and serve.
This keeps very well in the fridge for several days. The salad absorbs the dressing when it's refrigerated, so it's best with a little more dressing stirred in when you're eating the leftover salad.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GLUTENREVIVAL.
Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain until they are quite dry (or pat dry with paper towels to speed things up)
Cut out the stem and remove seeds from the red bell pepper and cut into very small dice (about the size of the black beans.) Slice the green onions into thin slices and wash, dry, and chop the cilantro.
When the quinoa is fairly cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl. Add enough dressing to moisten all the ingredients. (You probably won't need all the dressing, but save the extra to stir into any leftover salad that's been in the fridge.) Gently stir in the chopped cilantro and serve.
This keeps very well in the fridge for several days. The salad absorbs the dressing when it's refrigerated, so it's best with a little more dressing stirred in when you're eating the leftover salad.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GLUTENREVIVAL.
Nutritional Info Amount Per Serving
- Calories: 229.7
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 316.7 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 5.2 g
- Protein: 7.0 g
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