Black Bean Quinoa Salad Recipes

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.

Steps:

• Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
• Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

Steps:

• Cook the quinoa in the water. Allow to cool slightly.
• In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.
• Stir in the beans, tomatoes, bell peppers and chilies.
• Add the cooled quinoa.
• Season with salt and pepper to taste.
• Serve cold.

Steps:

• Wash and rinse quinoa. In a saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool.
• In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.
• Combine cooled quinoa, beans, tomatoes, and onions in a large bowl.
• Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.

Steps:

• In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.
• Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.
• Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro.

Steps:

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

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.

Steps:

• Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
• Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
• Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
• Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.