Friday, September 11, 2015


SERVES: 12 (1 cup each) 
Prep Time: 30 min. 
Cooking Time: 12 min. 

I usually make a bunch of quinoa at the beginning of the week, so I’m always looking for things to mix it into instead of just eating it by itself. I usually throw some quinoa in with fruit or veggies or whatever I have handy. Out of all the combinations, this recipe is my hands-down favorite.

1⁄3 cup fresh lime juice
 1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt)
1⁄3 cup olive oil
2 cans black beans, (15-oz. ea.) drained, rinsed
4½ tsp. red wine vinegar Ground black pepper (to taste; optional)
4 cups water
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 (10-oz.) bag frozen corn, thawed
1 bunch fresh cilantro, finely chopped

1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend. 2. Slowly add oil, while whisking constantly. Set aside. 3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside. 4. Bring water to a boil in medium saucepan over high heat. 5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside. 6. Place cooled quinoa in a large bowl. Fluff with a fork. 7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend. TIP: This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for 2 to 3 days.

NUTRITIONAL INFORMATION (per serving): Calories: 261 Total Fat: 8 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 578 mg Carbohydrates: 38 g Fiber: 8 g Sugars: 2 g Protein: 10 g 

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K-Trina Meador, aka K. Meador