**Indulge in a Burst of Flavors with Black Bean Quinoa Salad with Basil Lemon Dressing**
Embark on a culinary journey with our tantalizing Black Bean Quinoa Salad, a delightful symphony of flavors and textures that will tantalize your taste buds. This vibrant salad combines the earthy goodness of black beans with the nutty flavor of quinoa, creating a hearty and satisfying base. Crisp bell peppers, juicy tomatoes, and refreshing cucumber add a medley of colors and textures, while red onion brings a touch of sharpness. The crowning glory is our irresistible Basil Lemon Dressing, a harmonious blend of fresh basil, tangy lemon juice, and a hint of garlic that elevates the salad to new heights. This versatile recipe also includes variations to suit your dietary preferences, including a vegan option and a dressing alternative using olive oil. Get ready to savor a salad that's bursting with flavor, packed with nutrition, and sure to become a staple in your healthy eating repertoire.
BLACK BEAN QUINOA SALAD WITH BASIL LEMON DRESSING
Calories: 254 Fat: 8.1 grams Carbohydrates: 34.0 grams Fiber: 7.5 grams Protein: 11.5 grams Allergens: Soy
Time 30m
Yield 10 Servings
Number Of Ingredients 17
Steps:
- Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
- Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
- Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
- Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.
Nutrition Facts : Serving Size 1 Cup
ZESTY QUINOA SALAD
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!
Provided by scrumdiddly
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g
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.
LEMON-BASIL QUINOA SALAD
Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won't spoil in the sun.
Provided by manella
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
- Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 3 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 0.6 g, Sodium 156.7 mg, Sugar 6.2 g
BLACK BEAN-QUINOA SALAD WITH BASIL-LEMON DRESSING
Make and share this Black Bean-Quinoa Salad With Basil-Lemon Dressing recipe from Food.com.
Provided by dicentra
Categories Grains
Time 40m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat.
- Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
- Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
- Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended.
- Stir in quinoa.
- Cook lima beans according to package directions, omitting salt and fat.
- Cool completely.
- Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine.
- Store, covered, in refrigerator until ready to serve.
Nutrition Facts : Calories 273.8, Fat 6.8, SaturatedFat 1, Cholesterol 0.7, Sodium 596.5, Carbohydrate 44.1, Fiber 8.6, Sugar 3.9, Protein 11.2
Tips:
- Prep the Ingredients: Before you start cooking, make sure all the ingredients are prepped and measured. This will help you save time and ensure that everything is ready when you need it.
- Cook the Quinoa Perfectly: To achieve the best texture, rinse the quinoa thoroughly before cooking. Use a 1:2 ratio of quinoa to water, bring it to a boil, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is tender and fluffy.
- Make the Basil Lemon Dressing: Whisk together olive oil, lemon juice, basil, garlic, salt, and pepper to create a flavorful and tangy dressing that complements the salad perfectly.
- Combine and Chill: Combine the cooked quinoa, black beans, corn, avocado, tomatoes, and red onion in a large bowl. Pour the basil lemon dressing over the salad and stir gently to coat all the ingredients. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Garnish and Serve: Top the salad with fresh basil leaves and a sprinkle of crumbled feta cheese for added flavor and texture. Serve chilled as a refreshing and nutritious meal or side dish.
Conclusion:
This Black Bean Quinoa Salad with Basil Lemon Dressing is a delightful blend of flavors and textures. It's packed with protein, fiber, and healthy fats, making it a satisfying and nutritious meal option. The combination of quinoa, black beans, corn, and vegetables provides a variety of nutrients, while the basil lemon dressing adds a refreshing and tangy touch. Whether served as a main course or a side dish, this salad is sure to impress with its vibrant colors, delicious flavors, and wholesome ingredients.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love