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% |
For dressing
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, jalapeƱos, 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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