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5
from 1 vote
Quinoa and Black Bean Salad Recipe
Vegan and gluten free main-dish salad. Flavorful and packed with protein.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Salad
Cuisine:
American, Mediterranean
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
116
kcal
Author:
Lois Carter Crawford
Ingredients
⅓
cup
quinoa
1
cup
water
1
teaspoon
olive oil
4
teaspoons
fresh lime juice
¼
teaspoon
ground cumin
¼
teaspoon
ground coriander
1
tablespoon
finely chopped fresh cilantro
2
tablespoons
minced scallions
1 ½
cups
cooked black beans
15-ounce can, drained and rinsed
2
cups
diced fresh tomatoes
1
cup
diced red bell pepper
or green bell pepper
2
teaspoons
minced fresh green chiles
I use jarred, diced jalapeños
¼
teaspoon
salt
⅛
teaspoon
pepper
Instructions
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 is 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.
Nutrition
Calories:
116
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
2
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
115
mg
|
Potassium:
389
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
1223
IU
|
Vitamin C:
40
mg
|
Calcium:
28
mg
|
Iron:
2
mg