Spent Quinoa And Black Bean Salad Recipes

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SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE



Superfood Black Bean & Quinoa Salad Recipe image

This Superfood Black Bean & Quinoa Salad Recipe is one of my absolute favorite quick meals to make because it is packed with vital nutrients and so easy to make.

Provided by Elizabeth Rider

Categories     Dinner

Time 45m

Yield 10

Number Of Ingredients 11

2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 clove garlic, pressed, grated or finely chopped
juice of 1 lime (about 2 tablespoons)
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper (optional for heat)
1 (15-ounce) can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped (about 1 cup)
6 green onions, root removed, white and part of the greens chopped (about 1 cup)
1 handful of cilantro, rough chopped (about 1/3 cup)

Steps:

  • Prepare the quinoa:
  • Rinse it well in a fine mesh colander and drain all the water.
  • Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
  • Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
  • Fluff with a fork, and you're done.
  • While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
  • Rinse and drain the black beans.
  • Chop the veggies until roughly the same size as the black beans.
  • Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
  • Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.

Nutrition Facts : Calories 321 per serving

QUINOA AND BLACK BEAN SALAD



Quinoa and Black Bean Salad image

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

1 cup vegetable broth
1 cup water
1 cup quinoa, rinsed
1 medium sweet orange pepper, chopped
1 small red onion, chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups cherry tomatoes, halved
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 medium ripe avocado, peeled and cubed
2 tablespoons minced fresh cilantro

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 :

BLACK BEAN QUINOA SALAD



Black Bean Quinoa Salad image

This quinoa salad with black beans, cilantro, and cucumber is ready in 30 minutes.

Provided by Jennksc

Categories     Salad     Grains     Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

2 cups water
1 cup quinoa, rinsed
¼ cup extra-virgin olive oil
¼ cup lime juice
2 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can black beans, drained and rinsed
1 ½ cups diced cucumber
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Fat 11.5 g, Fiber 7.2 g, Protein 8.7 g, SaturatedFat 1.6 g, Sodium 692.1 mg, Sugar 0.8 g

QUINOA AND BLACK BEAN SALAD



Quinoa and Black Bean Salad image

Make and share this Quinoa and Black Bean Salad recipe from Food.com.

Provided by Bizzy-Bee

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup quinoa, washed and drained
2 cups water
1/4 cup olive oil
2 fresh limes, juice of
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups grape tomatoes, cut in half
5 green onions, finely chopped
1/4 cup fresh cilantro, chopped
salt & pepper, to taste

Steps:

  • Wash and rinse quinoa. In a saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool.
  • In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.
  • Combine cooled quinoa, beans, tomatoes, and onions in a large bowl.
  • Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.

Nutrition Facts : Calories 267.7, Fat 11.2, SaturatedFat 1.5, Sodium 9.6, Carbohydrate 34.2, Fiber 7.4, Sugar 1.6, Protein 9.2

QUINOA AND BLACK BEAN SALAD



Quinoa and Black Bean Salad image

A very festive dish! The flavors blend nicely together. It's a wonderful alternative to rice or couscous. The Quinoa seed is considered a supergrain and an almost perfect protein. You could easily reduce the amount of olive oil in this dish to bring down the fat content. The original recipe says it serves 4 to 6, however, its more of a crowd pleaser. I would say you could serve 10 with it easily.

Provided by LisaAD

Categories     Grains

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

1 cup quinoa
2 tablespoons olive oil
1/3 cup olive oil
1 1/2 cups cooked black beans
1 1/2 cups corn, thawed if frozen
3/4 cup finely chopped red bell pepper
1 jalapeno pepper, seeded and minced
1/4 cup finely chopped fresh cilantro
1/3 cup fresh lime juice
1 1/2 teaspoons ground cumin
1 garlic clove, minced
1 teaspoon salt

Steps:

  • Wash the quinoa in several changes of cold water, until the water runs clear, and then drain well. Heat 2 tablespoons of olive oil over medium in a saucepan. Add the drained quinoa and cook, stirring frequently, for 4 to 5 minutes. Add 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed and the quinoa is cooked (10 to 15 minutes.).
  • Transfer the quinoa to a large bowl and allow to cool. Add the beans, corn, bell pepper, jalapeno pepper, and cilantro and toss well. In a small bowl, whisk together the lime juice, cumin, garlic and salt. Add the remaining 1/3 cup of olive oil in a stream while whisking. Drizzle the dressing over the salad and toss well. Add salt and pepper to taste. Serve right away or keep covered in the refrigerator overnight (bring to room temperature before serving.).

QUINOA AND BLACK BEAN SALAD



Quinoa and Black Bean Salad image

Scoop this salad onto a bed of fresh spinach.

Provided by Janberet

Categories     Salad     Grains     Quinoa Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 12

2 cups cooked quinoa
1 ½ cups cooked black beans
2 stalks celery, diced
¼ cup chopped red onion
2 tablespoons chopped preserved lemon
2 tablespoons extra-virgin olive oil
½ orange, zested and juiced
1 teaspoon apple cider vinegar
½ teaspoon agave nectar
½ teaspoon salt
1 pinch ground black pepper
1 pinch ground coriander

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.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 39.8 g, Fat 8.9 g, Fiber 10.1 g, Protein 10 g, SaturatedFat 1 g, Sodium 1065.5 mg, Sugar 3.5 g

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