I just tried out this Quinoa and Black Bean Salad recipe from the 21 Day Fix cookbook called Fixate and it's.......SO GOOD! Serves 12 (1 cup each) Prep Time: 30min. Cooking Time: 12 min.
Container equivalents: 1 green, 2 yellow, 1.5 teaspoons
INGREDIENTS
- 1/3 cup Fresh lime juice
- 1 Tbsp. ground cumin
- 1 Tbsp. sea salt (or Himalayan salt)
- 1/3 cup olive oil
- 2 cans (15-oz. ea.) black beans drained, rinsed
- 4 1/2 tsp. red wine vinegar (ground pepper to taste; optional)
- 4 cups water
- 2 cups dry quinoa, rinsed
- 1 medium red bell pepper, finely chopped
- 1 medium orange bell pepper, finely chopped
- 1 medium yellow bell pepper, finely chopped
- 1 (10-oz.) bag frozen corn, thawed
- 1 bunch fresh cilantro, finely chopped
DIRECTIONS
- Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
- Slowly add oil, while whisking constantly. Set aside.
- Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside.
- Bring water to a boil in a medium saucepan over high heat.
- Add quinoa. Reduce heat to a medium-low; cook, covered, for 10-12 minutes, or until all the water has been absorbed. Remove from heat. Cool for 15-30 minutes. Set aside.
- Place cooled quinoa in a large bowl. Fluff with a fork.
- Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend.
NUTRITONAL INFORMATION(per serving): Calories: 261 Total Fat: 8 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 578 mg Carbohydrates: 38 g Fiber: 8 g Sugars: 2 g Protein 10 g
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