Quinoa and Black Bean Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 159.0
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 281.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.5 g
View full nutritional breakdown of Quinoa and Black Bean Salad calories by ingredient
Introduction
Great vegetarian/vegan meal or side dish Great vegetarian/vegan meal or side dishNumber of Servings: 12
Ingredients
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3 cups cooked quinoa (cooked in water)
1 can cooked black beans, drained and rinsed
1 1/2 cups fresh or frozen corn, defrosted
3/4 cup green bell pepper, chopped finely
1/4 cup fresh cilantro leaves, chopped
juice of 1 lime
1/3 cup olive oil
1 tsp sea salt, fine
1 1/4 tsp. cumin
Directions
Cook quinoa according to package directions. Quinoa is usually a 1:2 ratio of grain to liquid. If not using pre-rinsed quinoa, then rinse the quinoa three to five times.
To make three cups of quinoa, boil three cups water, place rinsed quinoa and water in saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Once cooked, cool the quinoa.
Chop the peppers and cilantro. Drain and rinse the black beans. If using frozen corn, defrost and pat dry. If fresh corn, slice from the cob.
In a large bowl add the quinoa, beans, bell peppers, corn and cilantro. In a separate bowl, mix the salt and cumin. Juice the lime (removing the seeds) and add to the spices. Using a whisk, add the olive oil to the lime/spice micture to create the dressing. Add dressing to quinoa mixture.
Salad will keep for up to a week refrigerated.
Number of Servings: 12
Recipe submitted by SparkPeople user GIRLCHEER.
To make three cups of quinoa, boil three cups water, place rinsed quinoa and water in saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Once cooked, cool the quinoa.
Chop the peppers and cilantro. Drain and rinse the black beans. If using frozen corn, defrost and pat dry. If fresh corn, slice from the cob.
In a large bowl add the quinoa, beans, bell peppers, corn and cilantro. In a separate bowl, mix the salt and cumin. Juice the lime (removing the seeds) and add to the spices. Using a whisk, add the olive oil to the lime/spice micture to create the dressing. Add dressing to quinoa mixture.
Salad will keep for up to a week refrigerated.
Number of Servings: 12
Recipe submitted by SparkPeople user GIRLCHEER.
Member Ratings For This Recipe
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SCOTTY51
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BETRME100
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EMMACRAE
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KYRAZY
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RKING4
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PURELYSHELL
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HFEATHERINA
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CHERIRIDDELL
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HOLLYM48
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SUSANBEAMON
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TELCOMOMMA
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DIGOPHELIADUG
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CARDAMOMMA
The perfect recipe: simple, inexpensive, delicious, high protein, vegan. Versatile, too. Add cherry tomatoes, red onion, feta, fine if you don't happen to have bell pepper. I felt great about my 14 year old son coming home after weight lifting and heaping his plate with this, three times in a row! - 7/21/12
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JLHNELL
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ALLISONAZ
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NICOLEJAPP
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NUTZ4DABEACH1
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WHATSARAHEATS
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A-STRONGER-ME
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TINAMP2
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SKOOCHIN
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MSMBUTTERWORTH