| Quinoa and Black Bean Salad | |
This substantial summer salad offers a healthful balance between vegetables and protein. It provides a wide range of textures, colors and seasonings. | |
| Ingredients: | |
| Instructions: 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. | |
| Nutritional Information: Makes 6 to 8 entrée servings or 16 side-dish servings. 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. |
