Quinoa Black Bean Salad Recipe

Vegan Quinoa Black Bean Salad with a Mexican Flavor

Delicious vegan black bean salad, classic mexican flavor combo of black beans, lime, cilantro and jalapeno.

6 Servings

Total Prep & Cook Time: 35 Minutes

Nutrition Data Per Serving, 192g: 253 calories, 7g fat, 38g carbs, 254mg sodium, 9g fiber, 10g protein, low Saturated Fat & Cholesterol, good source Vit K, Folate, Magnesium, Manganese, Vit A, Vit C. Estimated glycemic load 17.

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 2 cups (1 can) cooked black beans. If using canned beans, drain and rinse well
• 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
• 2 garlic cloves, minced, OR 1 tsp garlic powder
• 1/2 cup chopped celery
• 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
• 1 cup chopped fresh yellow or green beans
• 1/2 cup red pepper, diced
• 1/2 cup green pepper, diced

• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 medium ripe tomato
• 1 cup chopped cucumber
• 1/4 cup sliced olives
• 2 Tbsp chopped fresh cilantro or basil
• 1/4 cup chopped scallions
• Dressing:
• 3 Tbsp freshly squeezed lime juice (juice of 1 lime)
• 2 Tbsp olive oil
• 1/2 tsp salt
• Fresh ground pepper

Directions

1. The quinoa can be made ahead of time and refrigerated
2. Rinse quinoa and drain through a large fine mesh strainer
3. Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
4. Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
5. Remove from heat and allow to sit 5 minutes covered
6. Fluff quinoa gently with a fork and set aside to cool
7. If using canned beans, drain, rinse and set aside to drain
8. Sauté jalapeno, fresh garlic, in 1 tsp olive oil until garlic is slightly browned
9. Add the celery, carrot, green beans, green & red peppers and sauté 5 minutes
10. Add the cumin and coriander, cook and stir 2 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Add quinoa, black beans, sautéed veggies, tomatoes, cucumber, fresh minced cilantro or basil, scallions, to a large bowl
13. Pour on dressing and stir gently to combine. Adjust salt and pepper to taste
14. Serve quinoa salad warm, or cover and chill

Cooking Tips:

Quinoa black bean salad keeps well for a couple of days tightly covered in the fridge, and is an excellent take along meal. Serve warm or chilled.

Quinoa black bean salad is a great complete protein meal in a bowl. It goes well with tortilla chips & fresh salsa, or guacamole

If you're cooking beans, make extra to freeze or refrigerate for the next black bean salad recipe, maybe quinoa corn black bean salad, or plain old black bean salad.

Cook double the quinoa and use it the next day to make quinoa burgers, or enjoy breakfast quinoa.

Quinoa is a complete protein, gluten free, loaded with vitamins and minerals, with a nutty flavor and texture similar to rice. Use as a rice substitute in popular recipes like spanish quinoa

Helpful Quinoa Tips:

• Quinoa has high oil content, so it should be stored in the fridge or freezer to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Most quinoa sold in this country has been well cleaned, but quinoa is normally coated with saponin, which will give it a bitter taste unless you rinse it - those tiny flaky bits in the rinse water are the saponin
• Because of it's high protein and oil content, quinoa is a satisfying meal with a few nuts or beans and veggies added (see recipes below)

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