AICR Quinoa and Black Bean Salad - 3 pts xp

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AICR Quinoa and Black Bean Salad - 3 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups quinoa

1 1/2 cups canned black beans -- rinsed and drained

1 1/2 Tbsp. red wine vinegar

1 1/2 cups cooked corn (fresh -- canned or frozen)

1 red bell pepper -- seeded and chopped

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 fine sieve 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 and allow to cool.

 

While quinoa is cooking, in a small bowl toss beans with vinegar and salt

and

pepper to taste.

 

Add beans, corn, 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 in a

stream

while whisking. Drizzle over salad and toss well with salt and pepper.

Salad may

be made a day ahead and refrigerated, covered. Bring to room temperature

before

serving.

 

Makes 6 to 8 entrée servings or 16 side-dish servings.

 

Nutritional Information:Per serving as a side dish: 140 calories, 6 g.

total fat

(less than 1 g. saturated fat), 19 g. carbohydrate, 4 g. protein, 3 g.

dietary

fiber, 153 mg. sodium.

 

 

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Per Serving (excluding unknown items): 335 Calories; 15g Fat (39.9%

calories from fat); 10g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg

Cholesterol; 390mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;

1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0