I have a few recipes with quinoa already, but when a food offers such a quality nutritional profile, you can't really use it in too many dishes! Pairing the quinoa with black beans increases the fiber, protein, and iron content. Adding a few veggies amps up the antioxidant levels and a splash of lime enhances the flavor of the dish.
You will need: 1/2 cup uncooked quinoa, rinsed and drained 1 15.5 ounce can low-sodium black beans, drained and rinsed 1 cup grape tomatoes, halved or quartered 1 small red onion 1/4 of a large red bell pepper 1/2 cup frozen corn 1 tsp kosher flake salt 1/2 tsp black pepper Juice of 1/2 lime Cook quinoa in a small pot (1 part quinoa to 2 parts water). Set aside. Add quartered tomatoes, diced onion, and red pepper along with the frozen corn to a medium bowl with a lid. Add the black beans and the cooled quinoa to the mixing bowl. The quinoa may still be a little warm, but the frozen corn should help continue to cool it down. Season with salt, pepper, and lime juice. Give the salad a stir to mix the ingredients and refrigerate for an hour or so. Serves 4. Nutrition Info (per serving): Calories: 206 Fat: 0 g Sodium: 350 mg Carbohydrates: 37 g Fiber: 9 g Protein: 9 g Serve topped with plain yogurt for added protein and calcium and/or salsa for additional veggie boost. On a non-meatless day, try this salad topped with shrimp. Since this recipe is fat free, I would recommend to serve this with a hearty green salad dressed with olive oil and vinegar (or your favorite dressing that is not fat free). Yum!
2 Comments
Kim
6/10/2013 03:13:16 am
This dish sounds great. I will be trying this real soon. (Love the new picture)
Reply
Why, thank you, Kim! Great, let me know how you like it =)
6/11/2013 07:18:59 am
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AuthorHello there, my name is Alena and I am a Registered Dietitian! This blog is a platform through which I can share my knowledge and perspectives on a variety of nutrition-related topics. Feel free to contribute by commenting. Archives
November 2021
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