Oh She Glows Quinoa & Black Bean Veggie Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 557.8
- Total Fat: 23.9 g
- Cholesterol: 0.0 mg
- Sodium: 274.8 mg
- Total Carbs: 73.3 g
- Dietary Fiber: 17.4 g
- Protein: 18.4 g
View full nutritional breakdown of Oh She Glows Quinoa & Black Bean Veggie Salad calories by ingredient
Introduction
Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of Spring and Summer.Read more: http://ohsheglows.com/2011/01/21/red-quino
a-and-black-bean-vegetable-salad/#ixzz
2aYpyDmnM Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of Spring and Summer.
Read more: http://ohsheglows.com/2011/01/21/red-quino
a-and-black-bean-vegetable-salad/#ixzz
2aYpyDmnM
Number of Servings: 4
Ingredients
-
For the salad:
1 cup uncooked Red quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh Cilantro, finely chopped
2 Green Onions, chopped
1 cup fresh corn (optional) *see note
1 small avocado, chopped into 1 inch pieces
For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste
Read more: http://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/#ixzz2aYpjvBKy
Directions
Directions:
1. Cook 1 cup Red Quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.
Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.
Read more: http://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/#ixzz2aYpmLu2v
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MBESSEY9.
1. Cook 1 cup Red Quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.
Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.
Read more: http://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/#ixzz2aYpmLu2v
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MBESSEY9.