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Citrus Black Bean and Tomato Quinoa Salad

 

.
44

Yield

4

servings

Prep

18

min

Cook

20

min

Ready

43

min

Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

2 ¼ teaspoons lime zest
freshly grated
2 tablespoons lime juice
fresh
1 tablespoons butter, unsalted
melted and cooled
1 ½ tablespoon olive oil, extra-virgin
1 teaspoon brown sugar
or honey
1 cup quinoa
15 ounces black beans
1 can, rinsed and drained
2 medium tomatoes
ripe and diced
4 scallions, spring or green onions
thinly sliced
cup cilantro
freshly chopped

Directions

Add lime zest and juice, butter, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl, and whisk until well blended.

Wash quinoa in 5 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, 10 too 12 minutes.

Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, 9 to 12 minutes.

Remove pot from heat and remove lid. Allow to stand, still covered with towel, 5 to 6 minutes. Stir quinoa into dressing gently and toss until dressing is absorbed, then stir in remaining ingredients, and season with salt and black pepper.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 34927% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 16mg 1%
Total Carbohydrate 18g 18%
Dietary Fiber 11g 43%
Sugars g
Protein 27g
Vitamin A 16% Vitamin C 24%
Calcium 7% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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