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Thursday, July 21, 2011

Quinoa Black Bean Salad

I love quinoa! If you haven't tried it before, you really should. It is similar to a grain but is actually an edible seed with a mild flavor. It is high in protein and gluten free. It makes an excellent side dish or substitute for rice and is easy to prepare. This salad was delicious and tasted great the next day for lunch. I love eating stuff like this for lunch, the beans and quinoa really help keep me full and satisfied throughout the day.



Ingredients:
1/2 cup uncooked quinoa
1 can black beans, drained & rinsed
1/2 red bell pepper, diced
1 Serrano pepper, minced
1 cup corn (I used leftover grilled corn on the cob)
1 cup diced tomatoes (or cherry tomatoes, halved)
1/4 cup diced red onion (or green onion for milder flavor)
1/4 cup cilantro, chopped
1 tbsp red wine vinegar
5 tbsp lime juice
1/4 cup olive oil
Pinch of cayenne pepper
1/2 tsp cumin
Salt & pepper, to taste


Directions:
Cook quinoa according to package directions. Place in a medium bowl. Add beans, peppers, corn, tomatoes, onion, and cilantro. Add red wine vinegar, and gently toss ingredients together.

In a small bowl, combine lime juice, olive oil, cayenne, and cumin. Drizzle over quinoa mixture, tossing as you go until evenly coated. Add salt and pepper to taste. Serve. Refrigerate leftovers.

Adapted from Cooking with Karyn.


Linked to Good Cheap Eats What's on Your Plate? and Little Brick Ranch Foodie Friday.

Labels: , ,

12 Comments:

Blogger Cynthia said...

I'm def gonna have to try this! I heart quinoa.

July 21, 2011 at 10:04 AM  
Blogger Meals by Misty said...

I have never made quinoa before. My husband thinks it sounds too healthy :) What is the texture like? You make it look yummy!

July 21, 2011 at 12:12 PM  
Blogger Danielle said...

Sounds great! I posted a quinoa salad this week too.

July 21, 2011 at 12:36 PM  
Blogger Christina said...

@Meals by Misty It has a soft texture once cooked, similar to cous cous.

July 21, 2011 at 1:46 PM  
Blogger Susie said...

This sounds very yummy - I have to try it!

July 21, 2011 at 6:05 PM  
Blogger julie said...

What a beautiful salad! The colors are absolutely gorgeous!

July 21, 2011 at 9:37 PM  
Anonymous Evi said...

What I love about quinoa is that you can add any flavors to it. I've made a ton of little salads (check out some for ideas)- and they are great for lunch. Easy to eat, easy to store, easy to bring with you! Have a great weekend!

July 22, 2011 at 5:34 AM  
Anonymous kathleen @ the lushers said...

oooooh, this must be the one you were telling me about! looks so good!

July 22, 2011 at 1:52 PM  
Anonymous Dave at eRecipeCards.com said...

Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!

I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
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It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!


Please take a look. If you have any ideas or questions, please do not hesitate to write

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Contact@eRecipeCards.com

July 26, 2011 at 9:39 AM  
Anonymous Anonymous said...

I just mixed this up and put it in the fridge, but not before I tried it! Yum! Yum! Yum! I can't wait to eat some after it chills and all those flavors are mixed together. I just recently started experimenting with quinoa and I love it!!!

May 28, 2012 at 11:22 AM  
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C + C Marriage Factory: Quinoa Black Bean Salad

Quinoa Black Bean Salad

I love quinoa! If you haven't tried it before, you really should. It is similar to a grain but is actually an edible seed with a mild flavor. It is high in protein and gluten free. It makes an excellent side dish or substitute for rice and is easy to prepare. This salad was delicious and tasted great the next day for lunch. I love eating stuff like this for lunch, the beans and quinoa really help keep me full and satisfied throughout the day.



Ingredients:
1/2 cup uncooked quinoa
1 can black beans, drained & rinsed
1/2 red bell pepper, diced
1 Serrano pepper, minced
1 cup corn (I used leftover grilled corn on the cob)
1 cup diced tomatoes (or cherry tomatoes, halved)
1/4 cup diced red onion (or green onion for milder flavor)
1/4 cup cilantro, chopped
1 tbsp red wine vinegar
5 tbsp lime juice
1/4 cup olive oil
Pinch of cayenne pepper
1/2 tsp cumin
Salt & pepper, to taste


Directions:
Cook quinoa according to package directions. Place in a medium bowl. Add beans, peppers, corn, tomatoes, onion, and cilantro. Add red wine vinegar, and gently toss ingredients together.

In a small bowl, combine lime juice, olive oil, cayenne, and cumin. Drizzle over quinoa mixture, tossing as you go until evenly coated. Add salt and pepper to taste. Serve. Refrigerate leftovers.

Adapted from Cooking with Karyn.


Linked to Good Cheap Eats What's on Your Plate? and Little Brick Ranch Foodie Friday.

Labels: , ,