Black Bean Pineapple Quinoa Salad Recipe 425 Recipes

BLACK BEAN PINEAPPLE SALAD

Steps:

• In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

QUINOA AND BLACK BEAN SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

BLACK BEAN QUINOA SALAD

Steps:

• Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
• Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE

Steps:

• Prepare the quinoa:
• Rinse it well in a fine mesh colander and drain all the water.
• Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
• Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
• Fluff with a fork, and you're done.
• While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
• Rinse and drain the black beans.
• Chop the veggies until roughly the same size as the black beans.
• Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
• Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.

BLACK BEAN & PINEAPPLE QUINOA SALAD RECIPE - (4.2/5)

Steps:

• In a pot, combine quinoa with cumin and 2 cups water or broth. Cover, bring to a boil and reduce to low, simmering until quinoa is fluffy and all liquid has evaporated, about 15 minutes. Mix quinoa (warm or cold) with black beans, green onions, pineapple, corn, cilantro (if using) and bell pepper. Squeeze fresh lime juice over top. Add hot sauce if desired.

QUINOA, PEA AND BLACK BEAN SALAD WITH CUMIN VINAIGRETTE

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
• Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
• Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.