Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I got this Recipe from Fed up on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum Ingredients:
1 (15 ounce) can black beans |
3 cups quinoa, cooked (about 1 cup uncooked makes 3 cups cooked!) |
1 red pepper, chopped |
1 red onion, minced |
1/4 cup cilantro |
3 tablespoons lime juice |
2 tablespoons red wine vinegar |
1 tablespoon agave nectar (or some other natural sweetner) |
1/3 cup olive oil |
1 teaspoon cumin |
salt & pepper |
Directions:
1. Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
2. 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.
3. Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
4. Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
5. (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).
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