Quinoa And Two Bean Salad Recipes

QUINOA AND BLACK BEAN SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

QUINOA AND TWO BEAN SALAD

Steps:

• In 2-quart saucepan, stir together green beans, water and quinoa. Heat to boiling. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
• In medium bowl, mix cooked quinoa mixture, cannellini beans and onions. Cover; refrigerate 1 hour or until chilled.
• Meanwhile, in small jar with tight-fitting lid, place dressing ingredients; shake well. Refrigerate until ready to serve.
• Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce-lined plates.

BLACK BEAN QUINOA SALAD

Steps:

• Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
• Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

QUINOA AND BLACK BEAN SALAD

Steps:

• Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
• Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

THREE-BEAN SALAD WITH QUINOA

Steps:

• Rinse quinoa under cold running water and drain.
• Bring 1 3/4 cups water to a boil in a small pot.
• Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes.
• Uncover and let cool.
• Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.
• Serve chilled or at room temperature.

QUINOA AND BLACK BEAN SALAD

Steps:

• Rinse quinoa in a fine sieve under cold running water. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
• While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
• Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
• In a small bowl whisk together lime juice, salt, pepper, 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.
• note: the olive oil can be halved easily.