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Quinoa and Black Bean Salad

Adapted from NaturalNews.com, March 23, 2011

Quinoa (keen-wah) is an increasingly popular gluten-free grain-like vegetable. It is a complete protein, containing all the amino acids necessary for our nutritional needs. Quinoa is an excellent source of magnesium, manganese and calcium and a very good source of protein, vitamin B2, vitamin E, and dietary fiber.

Serves 6

Ingredients
1 1/2 cups NOW Real Food® Organic Quinoa*
1 (15 oz.) can black beans, rinsed and drained
1 1/2 Tbsp. red wine vinegar
Sea salt and freshly ground black pepper to taste
1 1/2 cups cooked corn kernels, fresh or frozen
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. minced garlic
1/4 tsp. cayenne pepper
1/4 cup fresh cilantro leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. sea salt
1 1/4 tsp. dried cumin
1/3 cup NOW Real Food® Extra Virgin Olive Oil*
  1. Rinse the quinoa in a fine sieve under cold running water until the water runs clear.
  2. Put the quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer for 20 minutes or until the water is absorbed and the quinoa is tender.
  3. Fluff the quinoa with a fork and transfer to a large bowl to cool.
  4. While the quinoa is cooking, in a small bowl toss the beans with the vinegar and salt and pepper to taste.
  5. Combine the beans, corn, bell pepper, scallions, garlic, cayenne and cilantro with the cooled quinoa. Toss well.
  6. In a small bowl whisk together the lime juice, salt and cumin.
  7. Slowly pour in the oil while whisking.
  8. Drizzle the dressing over the salad and toss well. 
  9. Bring it to room temperature before serving.

Note: The salad may be made a day ahead and refrigerated, covered.

Per serving:
360 calories
13 g total fat (2 g saturated fat)
47 g carbohydrate

11 g protein
7 g dietary fiber
260 mg sodium

*NOW items available at your local health food store

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