Bean and Quinoa Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 322.6
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 490.2 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 9.9 g
- Protein: 11.8 g
View full nutritional breakdown of Bean and Quinoa Salad calories by ingredient
Introduction
This versatile bean salad base can be altered to suit your tastes - just change around the ingridients and/or the ratios. Good in a pinch, especially if you have a can of mixed beans! This versatile bean salad base can be altered to suit your tastes - just change around the ingridients and/or the ratios. Good in a pinch, especially if you have a can of mixed beans!Number of Servings: 2
Ingredients
-
1/3 Cup Chickpeas (garbanzo beans)
1/3 Cup Red Kidney Beans
1/3 Cup Black Eyed Peas
1/2 Cup Canned Corn (whole kernel)
1/2 Cup Cooked Quinoa
1 Medium Tomato, chopped
1/3 of an 8' Cucumber, or a Mini Cucumber, chopped
1-2 Tbsp of Sweet Red Pepper
1 Clove Garlic, finely chopped
2 Tbsp of Red Onion, chopped
1 Tsp of Extra Virgin Olive Oil
Seasonings (ex. basil, pepper, etc.)
A dash or two of salt
Directions
1. Rinse the quinoa, for it tends to have a bitter taste.
2. Cook the quinoa, following directions on package.
3. Rinse your beans to get rid of some of the sodium.
4. Chop your tomato, cucumber, pepper, garlic, and onion.
5. Mix everything together and add olive oil, seasonings, and salt, to taste.
*Makes 2 servings, about 1 cup each.*
Number of Servings: 2
Recipe submitted by SparkPeople user LYUBALICIOUS.
2. Cook the quinoa, following directions on package.
3. Rinse your beans to get rid of some of the sodium.
4. Chop your tomato, cucumber, pepper, garlic, and onion.
5. Mix everything together and add olive oil, seasonings, and salt, to taste.
*Makes 2 servings, about 1 cup each.*
Number of Servings: 2
Recipe submitted by SparkPeople user LYUBALICIOUS.