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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 15 |
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A little bit of Southwestern flair makes this protein-packed, whole-grain salad pop on any buffet table! Yields about 1 1/2 cups per serving, and 4 WW POINTS. Ingredients:
3 cups water |
2 tbsp kosher salt |
1 cup quinoa, well-rinsed |
2 19-oz cans (4 3/4 cups) black beans, drained and rinsed |
2 19-oz cans (4 3/4 cups) diced tomatoes, drained |
1 large orange bell pepper, chopped |
1 jalapeno pepper, seeded and chopped |
1 tbsp extra virgin oilve oil |
1/4 cup fresh lime juice |
1 tsp grated lime zest |
3/4 tsp ground cumin |
3/4 tsp ground coriander |
1/4 cup cilantro, chopped |
5 whole scallions, minced |
Directions:
1. Bring water and salt to a rolling boil in a large pot.
2. Add quinoa and reduce heat to a simmer. Cover and cook 15 minutes.
3. Remove from heat and fluff with fork before cooling to room temperature.
4. In a large serving bowl, combine beans, tomatoes and peppers.
5. Add quinoa and toss mixture together.
6. In a small bowl or pitcher, whisk together oil, lime juice, spices, cilantro and scallions.
7. Pour dressing over the salad, toss once more and chill 8-12 hours before serving.
8. This keeps well at room temperature for hours and is great for lunch the day after.
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