NHLBI-Quinoa-and-Black-Bean-Salad

  • Prep Time:10 minutes

  • Cook Time: 40 minutes

  • Serving Size:

  • Serves: 6 servings

Ingredients

2 medium scallions (minced)

1/4 teaspoon coriander (ground [dried cilantro seeds])

11/2 cups water

2 chilis (fresh green, minced; or to taste)

1/4 teaspoon cumin

11/2 tablespoons olive oil

3 tablespoons lime juice

1/2 cup quinoa

1 can black beans (15 1/2 oz, low-sodium, drained and rinsed)

2 cups tomatoes (chopped)

2 tablespoons cilantro (chopped)

1 medium bell pepper (red, chopped)

1 medium bell pepper (green, chopped)

Steps

  1. Rinse the quinoa in cold water. Boil 1½ cups water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
  2. While the quinoa is cooking, mix olive oil, lime juice, cumin, coriander, cilantro, and scallions in a small bowl, and set aside.
  3. Combine chopped vegetables with the black beans in a large bowl, and set aside.
  4. Once the quinoa has cooled, combine all ingredients and mix well.
  5. Cover and refrigerate until ready to serve.

Source National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

U.S. Department of Agriculture. Nutrition.gov Website. Quinoa and Black Bean Salad. Recipe source: Source National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.. Available at nutrition.gov/recipes. Access date: 09-05-2024.