Santa Fe Quinoa Salad Food

SANTA FE QUINOA SALAD

Santa Fe Quinoa Salad image

A simple and light tasting quinoa salad. Could add corn kernels, diced tomatoes and cucumber to this.

Provided by Little Chef

Categories Low Cholesterol

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup quinoa
1 1/2 cups water
1 pinch kosher salt or 1 pinch sea salt
1 teaspoon cumin seed
2 tablespoons fresh lime juice
6 tablespoons oil
fresh ground pepper
1 (15 ounce) can black beans, drained and rinsed
1 small red pepper, finely diced
1/2 cup cilantro, finely chopped
1 (3 ounce) jar cocktail onions, chopped

Steps:

In a small saucepan, cook quinoa with water and a pinch of salt. Bring to a boil then cover and simmer for about 15 minutes. Remove from heat and let it sit for 5 minutes then remove lid, fluff and let cool in a bowl.
Toast cumin seeds in the same saucepan for about 2 minutes.
In a blender, combine cumin seeds, lime juice and oil. Season with salt and pepper to taste.
In a large bowl combine black beans, peppers, cilantro and onions. Add dressing and blend well.
Add quinoa, mix well and season with salt and pepper if desire.

Nutrition Facts : Calories 278.3, Fat 15.3, SaturatedFat 2, Sodium 29.9, Carbohydrate 28.4, Fiber 6.5, Sugar 1.2, Protein 7.9

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

Southwestern-style Quinoa Salad Recipe by Tasty image

Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
3 cloves garlic, minced
1 jalapeño, minced
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish

Steps:

Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Enjoy!

Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams

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