Recipe
Quinoa and Bean Salad
This main dish salad features quinoa, an ancient Inca grain. High-protein quinoa cooks in 15 minutes, so it’s great for fast meals.
Ingredients
- 1 cup quinoa, well rinsed
- 1 cup frozen corn kernels, thawed
- Juice of one lemon
- 1 Tbs olive oil
- 2 to 3 scallions, minced
- Salt and black pepper, to taste
- 1 16-ounce (455g) can pinto beans, drained
- 1 cup diced tomato
- 1 Tbs apple cider
- 1/4 cup chopped parsley or cilantro
- Freshly ground black pepper, to taste
- Pumpkin seeds
- Black olives
- 1 red bell pepper, cut into strips
Quinoa salad:
Bean salad:
Garnishes:
Directions
- Boil 2 cups water (480mL) in a saucepan. Add the quinoa and simmer, covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa with remaining ingredients for the quinoa salad.
- While the quinoa cooks, toss the bean salad ingredients in another bowl.
- To assemble, spread quinoa salad evenly on a platter. Leave a well in the center and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and pepper strips around the edge.
Nutrition
% Daily Value
Calories256
Calories from Fat54
% Daily Value
Total Fat6g9%
Saturated Fat1g4%
Polyunsaturated Fat2g
Monounsaturated Fat2g
Cholesterol0mg0%
Sodium325mg14%
Potassium636mg18%
Total Carbohydrate43g
Dietary Fiber7g29%
Sugars3g
Sugar Alcohols0g
Protein10g19%