Recipe :: Quinoa & Black Bean Salad

A few weeks ago, I had mentioned that I wanted to try quinoa. I had heard a lot about how healthy it is for you. (If you want to read all about quinoa, you can go here.) To the store I went, I bought a box of quinoa and then I was like, now what?

I think it’s important to note that I’m not much of a cook, so what do I do when I want to try something? I go to my mom’s! :)

My mom found this recipe in our local paper, and we’re trying it today! (Thanks, Mom!)

Here is what you need:

For the salad:

  • 1 1/2 cups quinoa
  • 3 cups water
  • 1 can rinsed low-sodium black beans
  • 1 1/2 Tbsp. red wine vinegar
  • 1/4 tsp. coarse salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups cooked frozen corn
  • 3/4 cup chopped green bell pepper
  • 2 rinsed, minced pickled jalapeno peppers
  • 1/4 cup chopped fresh cilantro

For the dressing:

  • 5 Tbsp. fresh lime juice
  • 1/8 tsp. coarse salt
  • 1 1/4 tsp. cumin
  • 1/4 cup olive oil

Here’s what to do:

Rinse quinoa thoroughly in a fine mesh strainer under cold waterfor 2 mins or until water is clear; drain well. (OR you could do like I did and buy it pre-washed.) In a 3-quart saucepan, bring water to boil. Add quinoa; reduce heat to low. Cover and simmer for 10 to 12 mins or until liquid is absorbed. Meanwhile, toss beans with vinegar, salt and pepper. Transfer cooked quinoa to a large bowl; cool. Add beans corn, bell pepper, jalapenos and cilantro. Toss to mix. Dressing: In a small bowl, whisk lime juice, salt, and cumin. Add oil, whisking. Drizzle dressing over quinoa mixture. Toss to mix.

Maks about 10 cups and is around 208 calories per cup. (Also 7g protein, 7g fat, 1g saturated fat, 30g carbohydrate, no cholesterol, 114 mg sodium, 5g fiber)

Enjoy!

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