Quinoa Black Bean Salad Recipes

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 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:

• Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
• Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

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.,