A crisp, tangy and surprisingly filling lunch. The quinoa and black beans provide plenty of protein to keep you satisfied until dinner. I have been obsessed with this salad for a while so, I am glad it fit well into my new gluten-free lifestyle:-)
Mediterranean Quinoa and Black Bean Salad
1 cup quinoa
1 can Black beans
2 Organic tomato, seeded and diced
1 cup cucumber, seeded and diced
1/4 cup chopped scallions
1/4 cup olives, chopped
1/4 cup coarsely chopped fresh parsley
2 Tbs extra-virgin olive oil
1 Tbs white-wine vinegar
Freshly ground pepper, to taste
1. Boil 2 cups of water. Add quinoa and reduce heat to low. Simmer for 15 minutes. Cool in a medium bowl.
2. Once cool, drain and rinse black beans and add them and the tomatoes, cucumbers, scallions, olives and parsley.
3. Whisk the remaining ingredients in a small bowl. Toss with the salad and serve.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Serving size: 1/4 of a recipe (7.6 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (30%) 91.55
% Daily Value
Total Fat 10.55g 18%
Saturated Fat 1.38g 13%
Cholesterol 0mg 0%
Sodium 191.35mg 8%
Potassium 715.32mg 20%
Total Carbohydrates 44.29g 21%
Fiber 7.85g 26%
Protein 10.45g 16%
Recipe Type: Gluten-free, Main Course, Organic, Salad, Vegetables
Author: Susan Ewing