Black Bean & Quinoa Salad with Roasted Red Peppers

It has been a while since I posted a new quinoa salad recipe, so I thought I would share a new favorite with you. The inspiration for this quinoa recipe came from this month’s Clean Eating magazine. (If you don’t currently read clean eating you are missing out! This, combined with Tosca Reno’s Eat Clean Cookbook has helped me to drop about 30 pounds.)

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I made some changes (of course) and I am very happy with the results. It is still very healthy, but if you are really watching your starchy carbohydrates, you can always leave the corn off. As always, I have to warn you that I like my food spicy, so if you prefer things a bit tamer, you can always scale back on the garlic and peppers!

Black Bean & Quinoa Salad with Roasted Red Peppers
  • 2 cups quinoa, rinsed
  • 2 cups cooked black beans
  • 1 pint grape tomatoes, cut into quarters
  • 1 ½ cups fresh cilantro, chopped
  • 1 cup frozen corn, thawed (you can also use canned or fresh)
  • 1 cup roasted red pepper, chopped
  • ¼ cup olive oil, best quality
  • Dressing
  • 4 limes, juiced
  • Zest of 1 lime
  • ¼ cup white balsamic vinegar
  • 2 T balsamic vinegar
  • 6 cloves garlic, minced
  • Sea salt
  • Black pepper
  • ⅛ tsp ground chipotle pepper
  1. Bring a pot of water to boil and add quinoa. Boil for 10 minutes. Drain quinoa into a fine metal colander.
  2. Bring a small amount of fresh water to boil. Place quinoa over it in the strainer. Cover with a clean kitchen towel and lid. Steam for 10 minutes. Remove from heat.
  3. In a large bowl mix beans, tomatoes, cilantro, corn and red peppers.
  4. Place dressing ingredients in a blender and combine.
  5. Add cooled quinoa to the bean mixture. Toss with dressing and top with diced avocado.
Servings 6, Calories 291, Fat 9g, Carbohydrates 42.7g, Protein 11.2g, Cholesterol 0mg, Sodium 140mg, Fiber 8.4g, Sugars 3.7g, WW Pts 7

I think that cilantro really makes this dish, but it would also work with parsley if you cannot find or don’t care for cilantro.

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