Quinoa Black Bean Salad With Smoky Lime Dressing Food

QUINOA BLACK BEAN SALAD

Steps:

• Bring dry box of quinoa and water to a boil in a saucepan.
• Reduce heat, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Set fluffy quinoa aside to cool.
• In a small bowl, whisk olive oil, fresh lime juice, cumin, salt, and red pepper flakes together in a bowl.
• In a separate bowl, combine already made quinoa, haled cherry tomatoes, drained and rinsed black beans, and sliced green onions.
• Pour homemade lime dressing over quinoa mixture; toss all ingredients together to coat.
• Stir in fresh cilantro; season salad with salt and pepper.
• Serve Quinoa Salad immediately or chill in refrigerator, covered, for up to 3 days.

QUINOA AND BLACK BEAN SALAD

Steps:

• Wash and rinse quinoa. In a saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool.
• In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.
• Combine cooled quinoa, beans, tomatoes, and onions in a large bowl.
• Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
• While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
• Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
• Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
• (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

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.,

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.

QUINOA AND BLACK BEAN SALAD WITH SMOKY LIME DRESSING

Steps:

• Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil. Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, black-eyed peas, and cilantro. Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Serve warm or at room temperature. Makes 4 - 6 servings.