Quinoa and Black Bean Salad

Diet Nutritional Stats Quinoa and Black Bean Salad
Serving Size 122 g
Amount Per Serving
Calories 302 Calories from Fat 56
% Daily Value
Total Fat 6.2g 10%
Saturated Fat 0.9g 4%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrates 50.0g 17%
Dietary Fiber 8.8g 35%
Sugars 2.2g
Protein 13.4g
Vitamin A 7% Vitamin C 27% Iron 20% Calcium 6%
  1. 1 1/2 cups quinoa
  2. 1 1/2 cups cooked black beans, rinsed if canned
  3. 1 1/2 tablespoons red-wine vinegar
  4. 1 1/2 cups cooked corn (cut from about 2 large ears)
  5. 3/4 cup finely chopped green bell pepper
  6. 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
  7. 1/4 cup finely chopped fresh coriander

For dressing

  1. 5 tablespoons fresh lime juice, or to taste
  2. 1 1/4 teaspoons ground cumin, or to taste
  3. 2 tbs olive oil

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 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 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 oil, 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.

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