Quinoa and Black Bean Salad

1
Susan Feliciano

By
@frenchtutor

I found this recipe in an old Weight Watchers folder, dated 1997. I don't think I knew what quinoa was in 1997, but recently we have enjoyed eating this high protein grain-type food.
This salad is excellent; you would hardly know it's a Weight Watchers recipe, it tastes so good. 1 cup = 2 Points®. Only the beans and quinoa have a Points® value; all the other ingredients are "free."
You may use canned diced tomatoes as long as you drain them well. Even cook your own beans - measure 1 1/2 cups cooked.
I double the recipe when I take it to a pot-luck.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 1/3 c
    dry quinoa
  • 1 c
    water
  • 4 tsp
    fresh lime juice, or more to taste
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    ground coriander
  • 2 Tbsp
    finely chopped fresh cilantro
  • 2 Tbsp
    minced scallions
  • 15 oz
    can black beans, rinsed and drained
  • 2 c
    seeded and diced fresh tomatoes
  • 1 c
    diced red bell pepper
  • 1 Tbsp
    minced fresh or canned green chilies
  • 1-2 pinch
    salt and pepper, to taste

How to Make Quinoa and Black Bean Salad

Step-by-Step

  1. Rinse the quinoa. Boil the water; add quinoa, cover, and simmer about 15 minutes, until all the water is absorbed. Uncover and cool for 15-20 minutes.
  2. Combine lime juice, cumin, coriander, cilantro, and scallions in a large bowl. Stir in beans, tomatoes, bell peppers, and chilies. Add the cooled quinoa, salt, and pepper to taste.
  3. May be served at room temperature, or chilled 2 hours if desired. Keep leftovers refrigerated.

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