Quinoa Black Bean Salad

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Higher in protein than any other grain, quinoa is chewy with a delicious, almost nut-like flavor. Bolstered with the nutritional power of black beans, this salad is hearty, healthy eating at its best.  Try this topped with Guacamole with Roasted Corn.

 

Quinoa and Black Bean Salad
Recipe type: salad
Cuisine: Latin American, Tex Mex
 
Serves 4 as a side dish Total time: 30 minutes
Ingredients
  • ⅓ cup quinoa
  • 1 cup water
  • 1teaspoon olive oil
  • 4 teaspoons fresh lime juice, or more to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 tablespoon finely chopped fresh cilantro
  • 2 tablespoons minced scallions
  • 1½ cups cooked black beans (15-ounce can, drained)
  • 2 cups diced tomatoes
  • 1 cup diced bell peppers (red, green, yellow, or a mixture)
  • 2 teaspoons minced fresh green chiles
  • salt and ground black pepper to taste
  • lemon or lime wedges
Instructions
  1. Rinse the quinoa well in a sieve under cool running water.
  2. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 to 15 minutes.
  3. Allow to cool for 15 minutes.
  4. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions.
  5. Stir in the beans, tomatoes, bell peppers, and chiles.
  6. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly.
  7. Refrigerate until ready to serve.
  8. Garnish with lemon or lime wedges.
Notes
PER 11 OZ SERVING: 197 CALORIES, 8.9 G PROTEIN, 2.8 G FAT, 35.1 G CARBOHYDRATES, .3 G SATURATED FATTY ACIDS, .4G POLYUNSATURATED FATTY ACIDS, 1.0 G MONOUNSATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 389 MG SODIUM, 3.4 G TOTAL DIETARY FIBER

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