Try this Quinoa And Black Bean Salad recipe, or contribute your own.
Suggest a better description*available at specialty foods shops and natural foods stores 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, jalapenos, 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. Serves 4 to 6 as an entree or 8 as a side dish. Gourmet July 1994
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Serving Size: 1 Serving (1170g) | ||
Recipe Makes: 1 | ||
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Calories: 3127 | ||
Calories from Fat: 517 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.5g | 77 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 156mg | 5 % | |
Potassium 4412.9mg | 116 % | |
Total Carbohydrate 557.6g | 164 % | |
Dietary Fiber 80.9g | 323 % | |
Sugars, other 476.7g | ||
Protein 111.3g | 159 % | |
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: 3127
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