Quinoa And Black Bean Salad With Smoky Lime Dressing Recipes

MEXICAN QUINOA SALAD WITH CHILI LIME DRESSING

Steps:

• First rinse and drain your quinoa using a mesh strainer or sieve.
• Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
• Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.
• Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

QUINOA AND BLACK BEAN SALAD

Steps:

• In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
• In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
• While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
• Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
• Make dressing:
• In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
• Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

SMOKY QUINOA SALAD WITH BLACK BEANS

Steps:

• Pulse all ingredients in a blender or food processor until smooth, or whisk together in a bowl.
• Put the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cover and cook 15 minutes until the liquid is absorbed. Fluff the grains with a fork and transfer to a serving bowl to cool slightly.
• Stir in the black beans, sweet potato, green onions, chili pepper and cilantro. Pour the dressing over the salad and stir to mix. Serve warm or at room temperature.

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
• While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
• Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
• Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
• (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

QUINOA BLACK BEAN SALAD

Steps:

• Bring dry box of quinoa and water to a boil in a saucepan.
• Reduce heat, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Set fluffy quinoa aside to cool.
• In a small bowl, whisk olive oil, fresh lime juice, cumin, salt, and red pepper flakes together in a bowl.
• In a separate bowl, combine already made quinoa, haled cherry tomatoes, drained and rinsed black beans, and sliced green onions.
• Pour homemade lime dressing over quinoa mixture; toss all ingredients together to coat.
• Stir in fresh cilantro; season salad with salt and pepper.
• Serve Quinoa Salad immediately or chill in refrigerator, covered, for up to 3 days.

TANGY CILANTRO-LIME QUINOA SALAD

Steps:

• To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups (375 mL) water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 14 to 17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.
• In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.
• Whisk together the dressing in a small bowl or jar. Adjust to taste if desired. Pour onto salad and toss to combine. Season with salt and pepper to taste until everything pops.
• Spoon into bowl and drizzle on some Lemon-Tahini Dressing. Top with sliced avocado and serve with Endurance Crackers, if desired.

QUINOA BLACK BEAN SALAD WITH CILANTRO AND LIME

Steps:

• Add all ingredients to a large bowl and toss to combine. Serve immediately or refrigerate until ready to serve.
• Enjoy!

QUINOA-BLACK BEAN SALAD WITH SMOKY LIME DRESSING

Steps:

• Place quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil. Lower heat, cover and simmer 15 mins. or until liquid is absorbed. Stir in the green onions, black beans, and cilantro. Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Adjust seasoning with salt and additional lime juice if desired.