| 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 1/2 cups quinoa
- 1 1/2 cups cooked black beans, rinsed if canned
- 1 1/2 tablespoons red-wine vinegar
- 1 1/2 cups cooked corn (cut from about 2 large ears)
- 3/4 cup finely chopped green bell pepper
- 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
- 1/4 cup finely chopped fresh coriander
For dressing
- 5 tablespoons fresh lime juice, or to taste
- 1 1/4 teaspoons ground cumin, or to taste
- 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.