Balsamic Quinoa Salad with Black Beans

Change up your boring salad with this delicious and flavorful Balsamic Quinoa Salad.

Course Salad

Cuisine Quinoa

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 281kcal

Olive oil spray
2 shallots minced
1 red pepper chopped
¾ cup sun dried tomatoes soaked in warm water to soften
1 ½ cups quinoa rinsed
1 tablespoon bouillon I use Better than Bouillon Organic Chicken or Vegetable base
2 cups water
1 ½ cups cooked drained and rinsed black beans (about 1 can)
4 ounces blue cheese crumbled (optional)

Combine balsamic vinegar, mustard, garlic, peppers and salt in a blender. Process until well combined. With the blender running add the olive oil in a steady stream. Process until emulsified.
Spray a medium skillet with olive oil spray and heat to medium. Add shallots and red pepper and cook for 8 to 10 minutes, until tender. Add sun dried tomatoes and cook for another three minutes. Remove from heat and allow to cool.
Meanwhile, spray a saucepan with a little olive oil and add quinoa. Cook for three to four minutes. Add bouillon and water and bring to a simmer. Reduce to low and cover. Cook on low for 30 to 35 minutes. Remove from heat and place a clean dish towel over the pot. Cover and allow to sit for 10 minutes. Place quinoa on a cookie sheet to cool.
In a large bowl combine red pepper, shallot, sun dried tomato, quinoa and black beans. Toss with part of dressing. Sprinkle with blue cheese and drizzle with additional dressing as desired.