Quinoa And Two Bean Salad Food

QUINOA AND BLACK BEAN SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

QUINOA AND TWO BEAN SALAD

Steps:

• In 2-quart saucepan, stir together green beans, water and quinoa. Heat to boiling. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
• In medium bowl, mix cooked quinoa mixture, cannellini beans and onions. Cover; refrigerate 1 hour or until chilled.
• Meanwhile, in small jar with tight-fitting lid, place dressing ingredients; shake well. Refrigerate until ready to serve.
• Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce-lined plates.

BLACK BEAN QUINOA SALAD

Steps:

• Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
• Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

LENTIL, QUINOA, AND MUNG BEAN SALAD

Steps:

• Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.
• Meanwhile, drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.
• Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, until all water has been absorbed, 15 to 20 minutes. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
• Place lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Drizzle in oil, whisking constantly until dressing is smooth. Add cooled lentils, mung beans, and quinoa; stir to combine. Add cucumber, tomato, bell pepper, green onions, and parsley; stir to incorporate. Refrigerate until cool, about 1 hour. Taste and adjust salt, if necessary.

QUINOA BLACK BEAN SALAD (VEGAN)

Steps:

• cook quinoa according to directions (usually 1:2 ratio of quinoa to water); chill quinoa.
• mix chopped red peppers, cilantro, tomatoes with the black beans in a very large bowl.
• juice the limes, mix with olive oil and cumin. pour lime juice mixture over the veg/bean mixture.
• mix the quinoa in with the veg mixture. chill and serve.
• add more/less of certain things to taste; some like more onion, or less cilantro. I usually add more lime juice than a normal person would. you can add other ingredients such as grilled corn kernels, diced cucumbers, or diced avocado (add the avocado just before eating, don't mix it in).

THREE-BEAN SALAD WITH QUINOA

Steps:

• Rinse quinoa under cold running water and drain.
• Bring 1 3/4 cups water to a boil in a small pot.
• Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes.
• Uncover and let cool.
• Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.
• Serve chilled or at room temperature.

QUINOA AND BLACK BEAN SALAD

Steps:

• Wash the quinoa in several changes of cold water, until the water runs clear, and then drain well. Heat 2 tablespoons of olive oil over medium in a saucepan. Add the drained quinoa and cook, stirring frequently, for 4 to 5 minutes. Add 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed and the quinoa is cooked (10 to 15 minutes.).
• Transfer the quinoa to a large bowl and allow to cool. Add the beans, corn, bell pepper, jalapeno pepper, and cilantro and toss well. In a small bowl, whisk together the lime juice, cumin, garlic and salt. Add the remaining 1/3 cup of olive oil in a stream while whisking. Drizzle the dressing over the salad and toss well. Add salt and pepper to taste. Serve right away or keep covered in the refrigerator overnight (bring to room temperature before serving.).

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.