Quinoa and Black Bean Salad
by powellAJFit
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INGREDIENTS
- 1 cup quinoa
- 1 cup Water
- 2 tablespoons Extra virgin olive oil
- 1/4 cup Lime Juice
- 1 tablespoon Cider Vinegar
- 1 clove Garlic ; minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cayenne pepper
- 1 teaspoon Sea Salt
- 1 Red bell pepper ; chopped
- 1/2 Red onion ; finely chopped
- 3 Green onion ; chopped
- 1/2 cup Cilantro ; chopped
- 1 can Black beans
INSTRUCTIONS
To cook the quinoa in the Instant Pot, combine the quinoa and water in the bottom of the pot. Secure the lid and move the steam release valve to Sealing, then use the Manual or Pressure Cook button to cook at high pressure for 1 minute. Let the pressure naturally release for 15 minutes. When the screen reads LO:15, move the steam release valve to Venting to release any remaining pressure, then remove the lid and fluff the quinoa with a fork. Remove the stainless steel insert from the Instant Pot housing to help the quinoa cool faster. (See stove top directions in the notes below.)
While the quinoa is cooking, stir together the olive oil, lime juice, vinegar, maple syrup, garlic, cumin, cayenne, and salt in a bowl and set it aside. This is also a great time to chop the pepper, red onion, green onions, and cilantro while you wait for the quinoa to finish cooking.
When the quinoa is ready, stir in the dressing, pepper, red onion, green onions, and black beans, and toss well to make sure the dressing is evenly distributed. These should help to cool the quinoa even more, then stir in the cilantro. While the salad is still warm, the flavors might be a little strong, but they will mellow as the salad cools down in the fridge. I recommend chilling it for at least an hour before serving for best flavor.
This salad should keep well in an airtight container in the fridge for up to 5 days.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (249g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 349 | ||
| Calories from Fat: 66 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.3g | 10 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 3.4g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 445.3mg | 15 % | |
| Potassium 679.5mg | 18 % | |
| Total Carbohydrate 57.3g | 17 % | |
| Dietary Fiber 10.9g | 43 % | |
| Sugars, other 46.5g | ||
| Protein 14.6g | 21 % | |
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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. |
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Calories per serving: 349
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