BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY
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
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
SOUTHWEST QUINOA BEAN SALAD
Southwest Quinoa Bean Salad is a healthy, vegetarian salad recipe that's packed with flavour and nutrients! Its loaded with lettuce, quinoa, black beans, corn and tomatoes and drizzled with a delicious southwest dressing.
Provided by Richa Gupta
Number Of Ingredients 13
Steps:
- Blend all the ingredients for the dressing in a blender for a minute till smooth.
- Transfer all the ingredients for the salad in a bowl and toss with the dressing. If serving later, pour the dressing just before serving to avoid the salad from getting soggy.
Nutrition Facts : Calories 459 kcal, Carbohydrate 42 g, Protein 10 g, Fat 30 g, SaturatedFat 4 g, Sodium 606 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
SOUTHWESTERN BLACK BEAN, QUINOA AND MANGO SALAD
Steps:
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
- Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
- Drizzle over the mixture and toss.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 164 kcal, Carbohydrate 27 g, Protein 6 g, Fat 4 g, Sodium 93 mg, Fiber 7 g, Sugar 11.5 g
SOUTHWESTERN BLACK BEAN SALAD
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
Provided by Gina
Categories Appetizer Salad Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
- Squeeze fresh lime juice to taste and stir in olive oil.
- Marinate in the refrigerator 30 minutes.
- Add avocado just before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g
SOUTHWEST QUINOA SALAD
Mexican-style Southwest Quinoa Salad is loaded with healthy veggies and tossed in a vegan and gluten-free cumin-lime dressing for an easy picnic or potluck idea!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 15
Steps:
- In a medium pot, add the water and quinoa, bring to a boil, cover, reduce heat, and simmer for 15 minutes at a gentle boil. Turn off heat, remove the cover, and let rest for 10 minutes. Fluff with a fork. Alternatively, use this Instant Pot Quinoa recipe.
- In a small bowl or jar, whisk together the lime juice, olive oil, cumin, chili powder, and salt. Season to taste.
- In a large bowl or pot, the quinoa cooked in, toss together the quinoa, corn, beans, tomatoes, onion, and cilantro with the dressing. Season to taste, adding more lime juice and salt or spices to taste.
- Serves 4 - 6
- Keep leftovers in the refrigerator for up to 5 days.
Nutrition Facts : Calories 306 calories, Sugar 2.7 g, Sodium 593 mg, Fat 8.6 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 46.8 g, Fiber 11.2 g, Protein 13.2 g, Cholesterol 0 mg
SOUTHWESTERN QUINOA SALAD
A flavorful and healthy southwestern quinoa salad with roasted sweet potatoes, black beans and avocado.
Provided by Brittany Mullins
Categories Salad
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
- Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
- In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, red onion, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, if desired.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 456 kcal, Sugar 5 g, Fat 23 g, Carbohydrate 53 g, Fiber 11 g, Protein 11 g
QUINOA SALAD WITH BLACK BEANS AND AVOCADO
Make and share this Quinoa Salad With Black Beans and Avocado recipe from Food.com.
Provided by Lateshow9
Categories Southwest Asia (middle East)
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Warm the olive oil in a medium saucepan over medium heat. Add rinsed quinoa and toast for about 2-3 minutes until it starts to smell nutty.
- Add water, stir once, cover, and simmer with a lid for 20 minutes.
- While quinoa is cooking, prepare all other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
- When the quinoa is finished, remove from heat and fluff with a fork. Add black beans and toss to warm through.
- Let the quinoa cool for about 5 minutes and then add all the remaining ingredients, including dressing, and mix. Adjust seasoning if necessary.
Nutrition Facts : Calories 417, Fat 15.7, SaturatedFat 2.2, Sodium 14.6, Carbohydrate 57.3, Fiber 15.2, Sugar 3.2, Protein 15.2
SOUTHWEST QUINOA SALAD
Steps:
- Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
- While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
- Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
- Serve salad warm or cold, with guacamole or sliced avocado if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 319 kcal, Carbohydrate 47 g, Protein 11 g, Fat 11 g, SaturatedFat 1 g, Sodium 161 mg, Fiber 8 g, Sugar 10 g
SOUTHWESTERN BLACK BEAN QUINOA SALAD
This black bean and quinoa salad is great for make ahead meals. Easy to make, it will keep well for up to 5 days and is great for easy lunches. Made without mayo, it's low in fat and full of fresh and healthy ingredients.
Provided by Danielle Esposti
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Make the quinoa. Place the quinoa in a mesh strainer then rinse under cool running water until the foam subsides. Combine the rinsed quinoa with two cups of water in a small sauce pot. Bring the liquid to a boil over high heat, then reduce to low. Cover and cook 15 minutes, or until all water is absorbed. Remove the pot from heat and allow the quinoa to sit an additional 5 minutes. Remove the lid and fluff with a fork.
- Combine the black beans, lime juice, olive oil, cumin, and oregano. Toss, then set aside and allow to marinate at room temperature while the quinoa cooks..
- Combine the cooked quinoa with the black beans (be sure to scrape any marinade into the bowl), bell pepper, cherry tomatoes, corn, scallions, and cilantro. Toss, then taste for seasoning. Adjust with salt and pepper to preference.
Nutrition Facts : Calories 262 kcal, Carbohydrate 41 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 85 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
SOUTHWESTERN QUINOA SALAD
This recipe for southwestern quinoa salad is the perfect healthy salad recipe that makes a delicious meal or side dish! You'll love this quinoa recipe as an easy clean eating lunch idea for two that is naturally gluten-free, dairy-free, and vegan (as well as a THM-E or fitting for Arbonne's Healthy Living Program).
Provided by Sharon McCaskill
Categories Salad
Time 2m
Number Of Ingredients 9
Steps:
- Combine the quinoa, tomato, diced pepper, black beans, and red onion in a bowl.
- Make the dressing by mixing together the lime juice, salsa, salt, and cilantroleaves in a separate jar or small bowl.
- Mix with the rest of the ingredients and thoroughly incorporate.
- If desired, top with extra cilantro before serving
SOUTHWESTERN QUINOA SALAD
A healthy grain salad with lots of fresh flavor.
Provided by Ashley Steele
Categories Salad Grains Quinoa Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
- Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g
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