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Vegetarian
This main dish salad features quinoa, an ancient Inca grain.
High-protein quinoa cooks in 15 minutes, so it’s great for fast meals.
Preparation facts
Cooking Time: 20 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings
Ingredients
Quinoa salad:
1 cup (200g) quinoa, well rinsed
1 cup (150g) frozen corn kernels, thawed
Juice of one lemon
1 Tbs (15mL) olive oil
2 to 3 scallions, minced
Salt and black pepper, to taste
Bean salad:
1 16-ounce (455g) can pinto beans, drained
1 cup (200g) diced tomato
1 Tbs (15mL) apple cider
1/4 cup (10g) chopped parsley or cilantro
Freshly ground black pepper, to taste
Garnishes:
Pumpkin seeds
Black olives
1 red bell pepper, cut into strips
Directions
Boil 2 cups water (480mL) in a saucepan. Add the quinoa and simmer,
covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa
with remaining ingredients for the quinoa salad.
While the quinoa cooks, toss the bean salad ingredients in another
bowl.
To assemble, spread quinoa salad evenly on a platter. Leave a well in
the center and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and
pepper strips around the edge.
Nutrition facts
Serving Size 1 serving
Calories 256
Calories from Fat 54 (21%)
% Daily Value*
9%Total Fat 6g
4%Saturated
Fat 0.9g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2.5g
0%Cholesterol 0mg
15%Sodium 351mg
18%Potassium 636mg
14%Total
Carbohydrate 43g
29%Dietary
Fiber 7.2g
Sugars 3g
Sugar Alcohols 0g
19%Protein 10g