Quinoa and Black Bean Salad
2018-03-09 16:10:19
Serves 4
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Nutrition Facts
Serving Size
705g
Servings
4
Amount Per Serving
Calories 1854
Calories from Fat 795
% Daily Value *
Total Fat 90g
138%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 57g
Cholesterol 0mg
0%
Sodium 2391mg
100%
Total Carbohydrates 229g
76%
Dietary Fiber 27g
109%
Sugars 14g
Protein 45g
Vitamin A
88%
Vitamin C
269%
Calcium
14%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1-½ cups cooked quinoa (3/4 cup dried)
- 1-1/2 cooked black beans (rinsed if canned)
- 1-½ T red wine vinegar
- 1-1/2 cups cooked corn (cut from about two large ears), or frozen
- ¾ cup chopped red pepper
- ¼ cup fresh cilantro, chopped (or more)
- DRESSING
- 5 T. fresh limejuice
- 1 t. salt
- 1/4 t. ground cumin
- 1/3 c. olive oil
Instructions
- Wash quinoa at least 5 times in a bowl of cold water, rubbing grains and letting them settle before pouring off most of the water, until water runs clear, then drain through a fine sieve.
- In a saucepan of salted boiling water (2 cups) cook quinoa 10 minutes.
- Drain 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 occasionally, adding more if necessary.)
- In a small bowl, toss beans with vinegar and salt and pepper to taste.
- Transfer quinoa to a large bowl and cool.
- Add other ingredients to cooled, fluffy quinoa.
- For dressing: Whisk together lime juice, salt, cumin and oil
- Salad may be made 1 day ahead and chilled and covered. Bring to room temperature before serving.
- I added 2 avocados(tossed in dressing to keep from darkening), crumbled feta
- Other possibilities: cucumbers, grape tomatoes, celery
- (I didn't have corn available so skipped it and didn't miss it.)
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