This sounds SOOOOO good!
(pic)
Quinoa and Black Bean Salad
Serves: 8
This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings. Printed with permission from the American Institute for Cancer Research.
INGREDIENTS
1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh cilantro leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil
DIRECTIONS
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
NUTRITION INFO
Calories: 277
Fat: 11 g
Carbohydrates: 39 g
Protein: 8 g
Serves: 8
This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings. Printed with permission from the American Institute for Cancer Research.
INGREDIENTS
1-1/2 cups quinoa 1-1/2 cups canned black beans, rinsed and drained 1-1/2 Tbsp. red wine vinegar 1-1/2 cups cooked corn (fresh, canned or frozen)1 red bell pepper, seeded and chopped4 scallions, chopped 1 tsp. garlic, minced fine 1/4 tsp. cayenne pepper 1/4 cup fresh cilantro leaves, chopped fine 1/3 cup fresh lime juice 1/2 tsp. salt 1 1/4 tsp. ground cumin 1/3 cup olive oilDIRECTIONS
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
NUTRITION INFO
Calories: 277
Fat: 11 g
Carbohydrates: 39 g
Protein: 8 g
Thanks, babyfit.com!
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