Project Description

Black Bean-Quinoa Salad

Black Bean-Quinoa Salad

Southwest Quinoa Salad is an easy quinoa salad recipe made with black beans, avocado, cherry tomatoes, cilantro and a simple olive oil based dressing.  .Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.

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OVERVIEW

Southwest Quinoa Salad is an easy quinoa salad recipe made with black beans, avocado, cherry tomatoes, cilantro and a simple olive oil based dressing.

PREP TIME

10 mins

TOTAL COOKING TIME

40 mins

DIFFICULITY

Easy / Beginner

SOCIAL

stephanie

THE INGREDIENTS:

       Instructions:

    • Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

    • Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.

    • Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.

    • Step 4                                                                        Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

NUTRITIONAL FACTS

Calories: 341

Fat: 16g

Carbs: 40g

Protein: 11g

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