Black bean and Quinoa Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 215.2
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 430.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 7.4 g
- Protein: 10.4 g
View full nutritional breakdown of Black bean and Quinoa Salad calories by ingredient
Introduction
updated this recipe with TVP to Increase Protien content updated this recipe with TVP to Increase Protien contentNumber of Servings: 10
Ingredients
-
1 cup Quinoa
1 cup Bob's Red Mill Textured Vegetable protein
2 Tbsp. Red Wine Vinegar
1 1/2 cup corn
1/2 red bell pepper, diced fine
1/2 yellow bell pepper, diced fine
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup coriander leaves chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil
Directions
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 10 minutes then add tvp and cover and simmer until all water is absorbed and grain is soft. remove from heat and cool. Fluff with fork.
4. Transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELLYMB.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 10 minutes then add tvp and cover and simmer until all water is absorbed and grain is soft. remove from heat and cool. Fluff with fork.
4. Transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELLYMB.