Servings per Recipe
Calories : 160
Fat : 5 g
Sodium : 300 mg
Total Carbohydrates : 24 g
Fiber : 6 g
Protein : 6 g
1/2 cup quinoa, dry
1 & 1/2 tablespoon vegetable oil
1 tablespoon lime juice
1/2 teaspoon cumin
2 teaspoon dried cilantro or parsley
2 scallions/green onions, minced
1 can (15 ounces) black beans, drained, rinsed
2 cup tomato, chopped
2 medium bell peppers, chopped
2 green chili peppers, minced
black pepper, to taste
Wash hands with soap and water.
Gently rub vegetables under cool running water and prepare.
Cook quinoa according to package directions. Cool for 15 minutes.
While quinoa is cooling, mix oil, lime juice, cumin and onions in a small bowl and set aside.
Combine chopped vegetables with the black beans in a large bowl and set aside.
Once quinoa is cool, combine all ingredients and mix well. Cover and chill in refrigerator until ready to serve.
Adapted from Quinoa and Black Bean Salad recipe from USDA.