Best 2 Black Bean Pineapple Quinoa Salad Recipes
Quinoa, black beans, and pineapple come together in this refreshing and flavorful salad that's perfect for a summer picnic or potluck. The quinoa provides a hearty and protein-packed base, while the black beans add a boost of fiber and antioxidants. The pineapple brings a touch of sweetness and acidity, and the cilantro and lime add a pop of freshness. This salad is also incredibly easy to make, and it can be tailored to your own dietary needs and preferences. For a vegan version, simply omit the feta cheese. If you're looking for a spicier salad, add a pinch of chili powder or cayenne pepper. And if you don't have any fresh pineapple on hand, you can use canned pineapple instead. No matter how you make it, this black bean, pineapple, and quinoa salad is sure to be a hit!
In addition to the main recipe, the article also includes a few variations that you can try. For a heartier salad, add some grilled chicken or shrimp. For a more flavorful salad, try using a different type of vinegar, such as balsamic or red wine vinegar. And for a more tropical salad, add some chopped mango or papaya. No matter how you make it, this black bean, pineapple, and quinoa salad is sure to be a delicious and refreshing meal.
SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE
This Superfood Black Bean & Quinoa Salad Recipe is one of my absolute favorite quick meals to make because it is packed with vital nutrients and so easy to make.
Provided by Elizabeth Rider
Categories Dinner
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Prepare the quinoa:
- Rinse it well in a fine mesh colander and drain all the water.
- Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
- Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
- Fluff with a fork, and you're done.
- While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
- Rinse and drain the black beans.
- Chop the veggies until roughly the same size as the black beans.
- Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
- Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.
Nutrition Facts : Calories 321 per serving
QUINOA AND BLACK BEAN SALAD
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.
Categories Salad Bean Vegetable Side Steam Low Fat Vegetarian High Fiber Quinoa Summer Healthy Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as an entrée or 8 as a side dish
Number Of Ingredients 13
Steps:
- In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
- In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
- While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
- Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
- Make dressing:
- In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
- 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.
Tips:
- Choose ripe, sweet pineapple. This will give your salad the best flavor.
- Use canned or cooked black beans. If you're using dried black beans, be sure to soak them overnight before cooking.
- Rinse the quinoa well before cooking. This will help to remove any bitter saponins.
- Cook the quinoa according to package directions. Be sure to fluff the quinoa with a fork before adding it to the salad.
- Chop the vegetables and pineapple into small, even pieces. This will help to ensure that they cook evenly.
- Add the cooked quinoa, beans, vegetables, and pineapple to a large bowl. Toss to combine.
- Whisk together the dressing ingredients. Pour the dressing over the salad and toss to coat.
- Serve the salad immediately, or chill it for later.
Conclusion:
This black bean, pineapple, and quinoa salad is a healthy and refreshing side dish or main course. It's packed with protein, fiber, and vitamins, and it's easy to make. Plus, it's a great way to use up leftover quinoa. So next time you're looking for a quick and easy salad, give this one a try!
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