• Shanna's Southwest Black Bean & Tomato Quinoa Salad

    Shanna's Southwest Black Bean & Tomato Quinoa Salad
    Prep time:
    Cook time:
    Total time:
    Serves: 5
    • 1 cup uncooked quinoa, well rinsed
    • 1/2 tsp salt
    • 2 cups water
    • 1/3 cup diced red onion
    • 1 cup diced white of onions (optional)
    • 2 Tbsp lime juice
    • 1 (15 ounce) can black beans, drained and rinsed
    • 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
    • 3 medium tomatoes, seeded and cut into chunks
    • 1 jalapeño, seeded and finely chopped (optional)
    • 1/4 cup chopped cilantro, including tender stems, packed
    • 3 Tbsp olive oil
    1. Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
    2. While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the rinsed black beans, tomatoes, jalapenos, cilantro and oil into a large bowl.
    3. When the quinoa has cooled, mix it into the bean mixture. Add the red onion and lime juice. Add salt, more oil or lime juice to taste. Serve at room temperature, chill to store.
    Serving size: 1 Calories: 279 Fat: 10g Saturated fat: 1g Carbohydrates: 40g Sugar: 1g Sodium: 245mg Fiber: 9g Protein: 10g Cholesterol: 0mg
    Nutritional values are estimations, not exact values

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