(The quinoa can be made ahead of time and refrigerated)
Place in a 2 qt pot with water/chicken stock
rinse quinoa in pot
Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered
Fluff quinoa gently with a fork and set aside to cool
Saut? onion, fresh garlic, in 2 Tbsp canola oil until garlic is browned
Add the red peppers & carrot, cumin, chili powder and saut? briefly
Blend dressing ingredients with a whisk or shake in a jar
(cool everything in fridge)
Gently combine saut?ed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1449g)|
|Recipe Makes: 1|
|Calories from Fat: 311 (13%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 14.4mg||4 %|
|Sodium 788mg||27 %|
|Potassium 2495.2mg||66 %|
|Total Carbohydrate 487.6g||143 %|
|Dietary Fiber 23.7g||95 %|
|Sugars, other 463.9g|
|Protein 47.9g||68 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2404
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