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Related recipes: Beans and Grains, Citrus, Corn, Dairy-Free, Delicious Living Magazine, Egg-Free, Grains, Herbs, High Fiber, Low-Sugar, Main Dishes, Olives, Quick & Easy, Salads, Soups/Salads, Soy-Free, Sweet Pepper, Tomatoes, Vegan, Vegetarian
This main dish salad features quinoa, an ancient Inca grain. High-protein quinoa cooks in 15 minutes, so it’s great for fast meals.
Quick & EasyCooking Time: 20 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings
Quinoa salad:
1 cup (200g) quinoa, well rinsed
1 cup (150g) frozen corn kernels, thawed
Juice of one lemon
1 Tbs (15mL) olive oil
2 to 3 scallions, minced
Salt and black pepper, to taste
Bean salad:
1 16-ounce (455g) can pinto beans, drained
1 cup (200g) diced tomato
1 Tbs (15mL) apple cider
1/4 cup (10g) chopped parsley or cilantro
Freshly ground black pepper, to taste
Garnishes:
Pumpkin seeds
Black olives
1 red bell pepper, cut into strips
Boil 2 cups water (480mL) in a saucepan. Add the quinoa and simmer, covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa with remaining ingredients for the quinoa salad.
While the quinoa cooks, toss the bean salad ingredients in another bowl.
To assemble, spread quinoa salad evenly on a platter. Leave a well in the center and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and pepper strips around the edge.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
