Quinoa and Black Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Quinoa and Black Bean SaladServes 8Ingredients:1 Cup quinoa1 1/2 Cups cold water1 (15oz) can black beans, rinsed and drained2 Tbsp olive oil1/2 Cup diced celery (about one rib)1 carrot, diced1 Cup fresh green beans, steamed (optional)2 cloves garlic, minced1 green pepper, sliced1 tsp cumin powder1 tsp coriander powder2 Tbsp chopped cilantro3 or 4 scallions, chopped1 large tomato, chopped or 1 cup chopped cherry tomatoes1/2 Cup olives, sliced (optional)Dressing:2 Tbsp freshly squeezed lime juice4 Tbsp olive oil1 tsp saltfreshly ground pepper, to tastehealthy pinch cayenne powder or chili powder
1. Soak quinoa for 30 minutes in cold water, rinsing very thoroughly several times in fresh water to get rid of the bitter husks. Discard water after each rinse, and finish by draining through a fine mesh strainer.
2. While the quinoa is soaking, dice the vegetables.
3. After the final rinse, put quinoa in a two-quart saucepan with 1 1/2 cups cold water and a 1/2 tsp of salt. Bring to a boil, turn heat down to low, cover tightly and cook for 15 minutes. When time's up remove from heat and leave covered for five more minutes. Do not lift the lid for a peek!
4. While the quinoa is cooking, saute garlic in 2 Tbsp. olive oil until lightly browned
5. Add diced celery and carrots and saute until softened.
6. Add green pepper and lightly saute, then add cumin and coriander and continue cooking for another five minutes or so.
7. When quinoa has finished resting, fluff with a fork and transfer to a large bowl to cool.
8. While the quinoa is cooling, whisk together the dressing ingredients.
9. Gently stir the veggie mixture into the quinoa. Add tomatoes, beans and dressing and stir to combine.
10. Finally, stir in cilantro and scallions.
Number of Servings: 8
Recipe submitted by SparkPeople user MISS_KITTY.
2. While the quinoa is soaking, dice the vegetables.
3. After the final rinse, put quinoa in a two-quart saucepan with 1 1/2 cups cold water and a 1/2 tsp of salt. Bring to a boil, turn heat down to low, cover tightly and cook for 15 minutes. When time's up remove from heat and leave covered for five more minutes. Do not lift the lid for a peek!
4. While the quinoa is cooking, saute garlic in 2 Tbsp. olive oil until lightly browned
5. Add diced celery and carrots and saute until softened.
6. Add green pepper and lightly saute, then add cumin and coriander and continue cooking for another five minutes or so.
7. When quinoa has finished resting, fluff with a fork and transfer to a large bowl to cool.
8. While the quinoa is cooling, whisk together the dressing ingredients.
9. Gently stir the veggie mixture into the quinoa. Add tomatoes, beans and dressing and stir to combine.
10. Finally, stir in cilantro and scallions.
Number of Servings: 8
Recipe submitted by SparkPeople user MISS_KITTY.
Nutritional Info Amount Per Serving
- Calories: 254.5
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 309.1 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 7.8 g
- Protein: 9.9 g
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