Quinoa and Black Bean Salad
Recipe Idea: Quinoa and Black Bean Salad
Hi. It’s Lois at Recipe Idea Shop. This Quinoa and Black Bean Salad is a hearty casserole that can be served either cold or at room temperature. It is packed with protein since quinoa is a “complete” protein, and it also contains protein-rich black beans. It’s vegan and gluten free.
I made this Quinoa and Black Bean Salad for James Madison University’s Center for International Stabilization and Recovery Senior Manager’s Course gathering at my house in awhile ago. The SMC is a training program at JMU that brings together senior management staff from various landmine action centers around the world, including Afghanistan, Iraq, Colombia and about 15-20 more. The program is now done overseas instead of in Harrisonburg, Virginia.
This Quinoa and Black Bean Salad is one of the many wonderful recipes from Moosewood Restaurant. It is taken from Moosewood Restaurant Low-Fat Favorites, one of the best cookbooks on the market.
Read on for recipe and nutrition information…
- 1/3 cup quinoa
- 1 cup water
- 1 teaspoon olive oil
- 4 teaspoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon finely chopped fresh cilantro
- 2 tablespoons minced scallions
- 1 1/2 cups cooked black beans (15-ounce can, drained and rinsed)
- 2 cups diced fresh tomatoes
- 1 cup diced red (or green) bell peppers
- 2 teaspoons minced fresh green chiles (I use jarred, diced jalapeños)
- salt and pepper to taste
- Rinse the quinoa well in a sieve under cool running water.
- Bring the water to boil in a saucepan.
- Add quinoa, cover and simmer on low heat until all the water s absorbed and the quinoa is tender, about 10-15 minutes.
- Allow to cool for 15 minutes.
- In a small bowl, combine the oil, lime juice, spices and scallions.
- Stir in the beans, tomatoes, peppers and chiles.
- Add the cooled quinoa and combine thoroughly.
- Adjust seasonings as desired.
- Refrigerate until ready to serve.
Quinoa and Black Bean Salad Nutrition Label. Each serving is about 1/2 cup.
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