QUINOA BLACK BEAN SALAD
Quinoa Black Bean Salad is a perfect side dish for a crowd and an easy make ahead salad to enjoy all week long. Lightly balanced with flavorful cumin, lime, and cilantro, you can enjoy this fluffy salad easily as a no meat Monday main dish as well.
Provided by Trisha Haas - Salty Side Dish
Categories Salad Recipes Side Dishes
Time 25m
Number Of Ingredients 12
Steps:
- Bring dry box of quinoa and water to a boil in a saucepan.
- Reduce heat, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Set fluffy quinoa aside to cool.
- In a small bowl, whisk olive oil, fresh lime juice, cumin, salt, and red pepper flakes together in a bowl.
- In a separate bowl, combine already made quinoa, haled cherry tomatoes, drained and rinsed black beans, and sliced green onions.
- Pour homemade lime dressing over quinoa mixture; toss all ingredients together to coat.
- Stir in fresh cilantro; season salad with salt and pepper.
- Serve Quinoa Salad immediately or chill in refrigerator, covered, for up to 3 days.
Nutrition Facts : ServingSize 8 people, Calories 173 kcal, Carbohydrate 21 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 524 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 6 g
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE
I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum
Provided by dr_kaley
Categories < 60 Mins
Time 40m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
- While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
- Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
- Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
- (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).
Nutrition Facts : Calories 504.1, Fat 17.6, SaturatedFat 2.4, Sodium 8, Carbohydrate 70.4, Fiber 11.2, Sugar 1.8, Protein 17.1
QUINOA BLACK-BEAN SALAD W/ SMOKY LIME DRESSING
Steps:
- Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil. Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, black beans, and cilantro. Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Adjust seasoning with salt and additional lime juice if desired. Serve warm or at room temperature.
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- Rinse the quinoa well using a wire mesh sieve to prevent the small granules from washing away. Allow the excess water to drain away and then place the rinsed quinoa in a sauce pot.
- Add 1.75 cups water to the sauce pot with the quinoa, place a lid on top, and bring it up to a boil over high heat. Once it reaches a boil, turn the heat down to low and let it simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest for 5 minutes, without removing the lid. Finally, fluff with a fork and allow the quinoa to cool (I placed mine in the refrigerator for faster cooling).
- While the quinoa is cooking, prepare the dressing. In a small bowl whisk together the olive oil, vinegar, smoked paprika, cumin, garlic powder, salt, and freshly cracked pepper. Set the dressing aside.
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