QUINOA BLACK BEAN SALAD
Quinoa Black Bean Salad is a perfect side dish for a crowd and an easy make ahead salad to enjoy all week long. Lightly balanced with flavorful cumin, lime, and cilantro, you can enjoy this fluffy salad easily as a no meat Monday main dish as well.
Provided by Trisha Haas - Salty Side Dish
Categories Salad Recipes Side Dishes
Time 25m
Number Of Ingredients 12
Steps:
- Bring dry box of quinoa and water to a boil in a saucepan.
- Reduce heat, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Set fluffy quinoa aside to cool.
- In a small bowl, whisk olive oil, fresh lime juice, cumin, salt, and red pepper flakes together in a bowl.
- In a separate bowl, combine already made quinoa, haled cherry tomatoes, drained and rinsed black beans, and sliced green onions.
- Pour homemade lime dressing over quinoa mixture; toss all ingredients together to coat.
- Stir in fresh cilantro; season salad with salt and pepper.
- Serve Quinoa Salad immediately or chill in refrigerator, covered, for up to 3 days.
Nutrition Facts : ServingSize 8 people, Calories 173 kcal, Carbohydrate 21 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 524 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 6 g
QUINOA AND BLACK BEANS
Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.
Provided by 3LIONCUBS
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 27.8 g, Fat 1.7 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 516.9 mg, Sugar 1.5 g
QUINOA AND BLACK BEAN SALAD
This good-for-you dish is full of must-have Southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. -Yvonne Compton, Elkton, Oregon
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 17
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.,
Nutrition Facts :
QUINOA AND BLACK BEAN SALAD
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa.
Categories Salad Bean Vegetable Side Steam Low Fat Vegetarian High Fiber Quinoa Summer Healthy Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as an entrée or 8 as a side dish
Number Of Ingredients 13
Steps:
- In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
- In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
- While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
- Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
- Make dressing:
- In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
- Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
SMOKY QUINOA SALAD WITH BLACK BEANS
A delicious make-ahead vegan quinoa salad for lunch or an easy healthy dinner. This gluten-free salad is mixed with black beans, sweet potato and a delicious homemade smoky chipotle-lime dressing. Feta cheese is a fantastic addition for a vegetarian (non-vegan) salad.
Provided by Karen Tedesco
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Pulse all ingredients in a blender or food processor until smooth, or whisk together in a bowl.
- Put the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cover and cook 15 minutes until the liquid is absorbed. Fluff the grains with a fork and transfer to a serving bowl to cool slightly.
- Stir in the black beans, sweet potato, green onions, chili pepper and cilantro. Pour the dressing over the salad and stir to mix. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 322 kcal, Carbohydrate 44 g, Protein 7 g, Fat 13 g, SaturatedFat 2 g, Sodium 652 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 11 g
TANGY CILANTRO-LIME QUINOA SALAD
This black bean quinoa salad is so fresh and tangy! It's delicious paired with creamy avocado and fresh pita bread or crackers. If you're not as big of a fan as I am of tangy/acidic dressings, feel free to reduce the amount of lime juice called for.
Provided by Angela Liddon
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups (375 mL) water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 14 to 17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.
- In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.
- Whisk together the dressing in a small bowl or jar. Adjust to taste if desired. Pour onto salad and toss to combine. Season with salt and pepper to taste until everything pops.
- Spoon into bowl and drizzle on some Lemon-Tahini Dressing. Top with sliced avocado and serve with Endurance Crackers, if desired.
Nutrition Facts : ServingSize 1 of 4 bowls, Calories 410 calorie, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 430 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Sugar 6 grams, Protein 12 grams
QUINOA BLACK BEAN SALAD WITH CILANTRO AND LIME
This plant-based and gluten-free salad is packed with protein and fiber from black beans, and quiona. It also has just five ingrediens and makes great meal pep.
Provided by Alyssa
Categories Salad
Time 5m
Number Of Ingredients 5
Steps:
- Add all ingredients to a large bowl and toss to combine. Serve immediately or refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : ServingSize 0.5 cups, Calories 179 kcal, Carbohydrate 32 g, Protein 8 g, Fat 2 g, Sodium 479 mg, Fiber 7 g, Sugar 1 g
QUINOA BLACK-BEAN SALAD W/ SMOKY LIME DRESSING
Steps:
- Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil. Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, black beans, and cilantro. Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Adjust seasoning with salt and additional lime juice if desired. Serve warm or at room temperature.
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- In a small saucepan, bring quinoa and water to a boil, turn to low and simmer uncovered for 13-14 minutes. Remove from heat, stir, cover and let set for 5 minutes. The quinoa is ready when all the water is absorbed, and the quinoa is tender with it's 'tails' showing. Remove lid and place in refrigerator while the rest of the salad is being prepared.
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- Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer then bringing to a boil with 1 cup water in a small saucepan (amounts as original recipe is written // adjust if altering batch size // use a 1:2 ratio dry quinoa to water). Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
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- Rinse the quinoa well using a wire mesh sieve to prevent the small granules from washing away. Allow the excess water to drain away and then place the rinsed quinoa in a sauce pot.
- Add 1.75 cups water to the sauce pot with the quinoa, place a lid on top, and bring it up to a boil over high heat. Once it reaches a boil, turn the heat down to low and let it simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest for 5 minutes, without removing the lid. Finally, fluff with a fork and allow the quinoa to cool (I placed mine in the refrigerator for faster cooling).
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