Quinoa & Black Bean Salad with Peppers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 248.2
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 343.4 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 5.6 g
- Protein: 7.8 g
View full nutritional breakdown of Quinoa & Black Bean Salad with Peppers calories by ingredient
Number of Servings: 8
Ingredients
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FOR SALAD:
1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped yellow bell pepper
1/4 cup pickled jalapeņo chilies, minced
1/4 cup finely chopped fresh cilantro
FOR DRESSING
1/3 cup fresh lime juice, or to taste
1/4 cup extra virgin olive oil
1 1/2 tablespoons red-wine vinegar
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
Dash of ground black pepper, or to taste
PREPARATION:
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, bell pepper, jalapeņos, and cilantro and toss well.
MAKE DRESSING:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Directions
Serving Size: Makes 8 servings