Chilled Quinoa Bean Salad
We've swapped black beans and quinoa for pasta in a traditional pasta salad recipe to add protein and fiber. This salad is hearty enough to be elevated to main dish status, and can easily be made ahead for parties and picnics.
- 2/3 cup of Quinoa, uncooked
- 2 cups of Black beans, canned
- 1/4 cup of Scallions, diced
- 1/2 cup of Corn
- 1 whole Jalapeno, diced
- 1/2 cup of Balsamic dressing
- 1 whole Red pepper, diced
- 1 whole Tomato, diced
1Prepare all vegetables by washing and dicing, then set aside.
2Add 1.5 cups of water to a saucepan and bring to a boil over high heat. Add dry quinoa to boiling water and cook for 20 minutes at medium high heat. You will know that the quinoa is done because the center will have a translucent ring around it and a short curly white "tail" can be seen around the outside of the seed.
3Drain any excess water and add canned, drained black beans. Let mixture cool, cover, and let chill in the refrigerator for as little as an hour or as long as overnight.
4Add diced vegetables to quinoa and black beans and stir. Pour dressing into mixture and coat thoroughly.
What do you think about this recipe?