Quinoa and Black Bean Salad

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Quinoa and Black Bean Salad 01-JUL-01 p. 46

6 Servings—Egg- & Diary-free

 

The grain quinoa (KEEN-wah) is a good source of

calcium as well as protein. This dish can be eaten

cold or enjoyed warm as a pilaf.

 

2 cups quinoa, rinsed

1 & #8260;4 cup sunflower seeds

1 chipotle pepper in adobo sauce

2 marinated sun-dried tomatoes

1 Tbs. minced garlic

1 & #8260;8 tsp. ground cumin

1 & #8260;8 tsp. ground cinnamon

1 & #8260;2 tsp. salt

1 & #8260;3 cup olive oil

15-oz. can black beans, rinsed and drained

1 & #8260;3 cup chopped cilantro

1.In medium saucepan, combine quinoa, 4 cups water and

pinch of salt. Bring to a boil over medium-high heat.

Reduce heat, cover and simmer until most water has

been absorbed, 10 minutes. Remove from heat and let

stand 5 minutes. Fluff with fork and let cool.

2.In small skillet, toast sunflower seeds over

medium-high heat until lightly golden, about 5

minutes. Set aside to cool.

3.In food processor, combine chipotle pepper with 1

tablespoon adobo sauce, tomatoes, garlic, cumin,

cinnamon and salt and process until smooth. With

machine running, slowly add oil through feed tube and

process until blended.

4.In medium bowl, combine beans and quinoa, sunflower

seeds and cilantro. Add dressing and toss to mix.

 

 

PER Serving: 422 CAL; 14 G PROT; 18 TOTAL FAT (2 SAT.

FAT); 53 G CARB.; CHOL; 614 MG SOD.; 8 FIBER

 

 

 

 

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