Moosewood Quinoa Black Bean Salad
Higher in protein than any other grain, quioa is chewy with a delicious, almost nutlike flavor. Bolstered with the nutritional power of black beans, this salad is hearty, healthy eating at its best.
I often add frozen, thawed or fresh corn kernels and diced red onion to the mix.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and ground black pepper to taste
- 1/3 c. quinoa
- 1 c. water
- 1 t. olive oil
- 4 t. fresh lime juice or more to taste
- 1/4 t. ground cumin
- 1/4 t. ground coriander
- 1 t. finely chopped fresh cilantro
- 2 t. minced scallions
- 1 1/2 c. cooked black beans (15 ounce can drained)
- 2 c. diced tomatoes
- 1 c. diced bell peppers (red green, yellow or a mixture)
- 2 t. minced fresh green chiles
- lemon or lime wedges
- Carbohydrate 11.2009975466666 g
- Cholesterol 0 mg
- Fat 0.923007093333331 g
- Fiber 1.8399093714803 g
- Protein 2.47890282666666 g
- Saturated Fat 0.111145141333333 g
- Serving Size 1 1 Serving (132g)
- Sodium 32.047173334669 mg
- Sugar 9.36108817518634 g
- Trans Fat 0.104096912 g
- Calories 61 calories
Rinse the quinoa well in a sieve under cool running water 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. Allow to cool for 15 minutes. In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions. Stir in the beans, tomatoes, bell peppers and chiles. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.
