Sunday, June 7, 2009

Recipe of the Week

Black Bean and Quinoa Salad
1.5 cups quinoa
1.5 cups canned black beans, rinsed and drained
1 red bell pepper
4 scallions, chopped
1 tsp garlic, minced fine
1/4 tsp cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp salt
1 1/4 tsp ground cumin
1/3 cup olive oil

Rinse quinoa in a colander under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl to cool.
Toss beans with vinegar, salt and pepper to taste in a small bowl.
Add beans, bell pepper, scallions, garlic, cayenne, and coriander to the quinoa. Toss well!
In a small bowl, whisk together lime juice, salt, cumin, and add oil. Drizzle over over salt and toss. Serve at room temperature or refrigerated.

Makes 8 servings:
Fat 13.2g
Carbohydrate 55.1g
Calories 370.7
Protein 10.6g

I tried this last night as a side dish. GOOD STUFF!! This is a great summer side dish. It has a refreshing lime zing to it. I prefer it at room temperature to refrigerated. Get your quinoa on! Trainer Todd

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