Quinoa Corn Black Bean And Tempeh Salad With Creamy Cilantro Dressing Gluten Free Recipes

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QUINOA, CORN, BLACK BEAN, AND TEMPEH SALAD WITH CREAMY CILANTRO DRESSING (GLUTEN FREE)



Quinoa, Corn, Black Bean, and Tempeh Salad with Creamy Cilantro Dressing (gluten free) image

Provided by Gena Hamshaw

Number Of Ingredients 22

2 tablespoons low sodium tamari
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 clove garlic (crushed)
1 tablespoon water
1 8- ounce block tempeh**
1 cup dry quinoa
1 1/2 cups cooked black beans (or 1 can black beans, drained and rinsed)
1/2 cup chopped red onion
1 1/2 cups corn kernels (from 2 large ears, raw or blanched)
1 cup chopped cucumber
1 cup chopped bell pepper
4 cups finely chopped romaine lettuce
1/4 cup chopped cilantro leaves
8 ounces silken tofu
3 tablespoons lime juice
2 tablespoons olive oil
1 shallot (chopped)
1/2 cup water
1/2 teaspoon salt
1/4 cup chopped cilantro
** Note that the marinated and baked tempeh can be replaced with 8 ounces of seasoned tofu cubed

Steps:

  • Whisk together the tamari, apple cider vinegar, maple syrup, garlic, and water. Cut the tempeh into cubes and place them in a storage container or a small baking dish that's roomy enough for them all to fit in a single layer. Pour the marinade over the tempeh cubes and transfer them to the fridge. Marinate for an hour, or up to 12. Preheat the oven to 350F. Transfer the tempeh cubes to a parchment lined baking sheet or oven-safe baking dish. Bake the tempeh cubes for 15-20 minutes, or until they're lightly browned and crispy at the edges, flipping them halfway through.
  • While the tempeh bakes, Rinse the quinoa through a fine sieve until the water runs clear. Combine it with 2 cups of water in a medium sized pot. Bring the water to a boil. Reduce the water to a simmer. Simmer the quinoa for 15 minutes, or until all of the water has absorbed into the grain. Fluff the quinoa lightly with a fork, cover it again, and let it rest for 10-15 minutes.
  • Combine all of the cilantro dressing ingredients in a blender and blend until they're creamy and smooth. Add an extra splash of water if the dressing is too thick.
  • Combine the cooked quinoa, tempeh, black beans, onion, corn, cucumber, bell pepper, romaine, and cilantro in a large mixing bowl. Add enough dressing to coat the salad very well (I used about 2/3 of the whole dressing recipe) and mix the salad thoroughly. Serve. Salad leftovers will keep overnight in an airtight container in the fridge.

BLACK BEAN, CORN, AND QUINOA SALAD



Black Bean, Corn, and Quinoa Salad image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
  • Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g

BLACK BEAN & CORN QUINOA



Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

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