QUINOA BEAN SALAD RECIPES

BEAN SALAD QUINOA RECIPE | MYRECIPES

Bean Salad Quinoa Recipe | MyRecipes image

We love the color and texture of red quinoa, but regular quinoa also works well.

Provided by Sandy Gluck

Yield Serves 4 (serving size: about 1 cup)

Number Of Ingredients 8

Ingredients

1?? cups water
1 cup red quinoa
¼ cup minced red onion
4 teaspoons red wine vinegar
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 plum tomatoes, diced

Steps:

Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Add onion, vinegar, olive oil, kosher salt, cannellini beans, and tomatoes, stirring to combine.

Nutrition Facts : Calories 243 calories, FatContent 6.4 g, SaturatedFatContent 0.5 g, SodiumContent 150 mg

QUINOA-AND-BEAN SALAD | RACHAEL RAY IN SEASON

Quinoa-and-Bean Salad | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Number Of Ingredients 5

Ingredients

1 20 ounce can kidney beans
2 cups cooked and cooled quinoa (3/4 cup raw)
1 red onion, finely chopped
2 bunches basil, stems discarded and leaves chopped
Juice of 2 lemons

Steps:

In a large bowl, mix together the kidney beans, quinoa, onion and basil. In a small bowl, whisk together the lemon juice and 1/2 cup extra-virgin olive oil; season with salt and pepper. Pour the dressing over the quinoa salad and toss to coat evenly.

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QUINOA AND BLACK BEAN SALAD RECIPE: HOW TO MAKE IT

This good-for-you dish is full of must-have Southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. —Yvonne Compton, Elkton, Oregon
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Serve chilled or at room temperature.

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This is a wonderful Southwestern style salad that is quick and easy to make.
From allrecipes.com
Reviews 4.8
Total Time 40 minutes
Category Salad, Grains, Quinoa Salad Recipes
Calories 249.9 calories per serving

Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

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QUINOA-AND-BEAN SALAD | RACHAEL RAY IN SEASON

From rachaelraymag.com

In a large bowl, mix together the kidney beans, quinoa, onion and basil. In a small bowl, whisk together the lemon juice and 1/2 cup extra-virgin olive oil; season with salt and pepper. Pour the dressing over the quinoa salad and toss to coat evenly.

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Serve chilled or at room temperature.

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Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa.
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Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

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Thanks to a variety of colorful vegetables and a bright and zesty dressing, this black bean salad with quinoa is hearty and delicious. Enjoy this salad as a side or as a main dish. The salad will keep for a few days when stored in an airtight container in the fridge. Over time, you may find that the color from the red cabbage seeps out into the salad (it actually looks quite pretty).
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Cuisine American, Southwestern
Calories 235 per serving

Store in an airtight container in the refrigerator for 3 to 4 days. If after a day or two the salad seems a little dry, add an extra squeeze of lime juice and a small drizzle of olive oil.

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