Quinoa and Black Bean Salad
Serves 12- 1 cup each
Container Counts 1 Green, 2 Yellow
Quinoa and Black Bean Salad |
1/3 Cup Fresh Lime Juice
1 tsp. Ground Cumin
1 tsp. Sea Salt
1/3 Cup Olive Oil
2 Cans Black Beans, rinsed and drained
4 1/2 tsp. Red Wine Vinegar
Black Pepper to taste
4 Cups Water
2 Cups Dry Quinoa (I used red quinoa which is why mine is so dark.)
1 Medium Red Bell Pepper, finely chopped
1 Medium Orange Bell Pepper, finely chopped
1 Medium Yellow Bell Pepper, finely chopped
1 10 oz. Bag Frozen Corn, thawed
1 Bunch Fresh Cilantro, finely chopped
1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
2. Slowly add oil, while whisking constantly; set aside. (I combined all the ingredients in my high speed blender)
3. Combine beans, vinegar and pepper in a medium bowl; mix well. Set aside
4.Bring water to boil in medium saucepan over high heat.
5. Add quinoa, Reduce heat to medium-low; cook, covered, for 10-12 min or until all water has been absorbed. Remove from heat. Cool for 15 to 30 min Set aside. (Better yet, follow the instructions on your quinoa box. I always have to let mine simmer for at least 15 minutes before all the liquid is absorbed.)
6. Place cooled quinoa in a large bowl. Fluff with a fork.
7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend.
I plan on making this recipe again this week! It was super convenient to have this made ahead and the fact that I could have a whole cup as a serving left me feeling very satisfied without feeling overly stuffed.
Do you have a favorite quinoa recipe? Share it in the comments below!
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