Haven't done one of these in a while...so, here goes!
You will need: 1/2 cup uncooked quinoa, rinsed and drained 1 15 oz can black beans, rinsed and drained 1/4 large red bell pepper, chopped 1/4 large green bell pepper, chopped 1/4 cup red onion, chopped 1 scallion 1/4 tsp Muskegon seasoning (essentially Lemon Pepper; however, the sodium info is based off of my seasoning-180 mg per 1/4 tsp) black pepper 1 cup vegetable broth (I actually did not use low sodium in this case, which is why I used so little seasoning) 1 tablespoon olive oil Juice of 1 lime Bring chicken broth to a boil, add quinoa, turn heat to low, and let cook until liquid is absorbed (about 12-15 minutes). Drain and rinse beans in a colander Chop veggies and place in a medium-sized bowl with lid. Add cooked quinoa, black beans, olive oil, seasoning, and lime juice to bowl. Mix all ingredients well and allow to chill in the refrigerator. Serves 4. Nutrition info: Calories: 218 Fat: 4 g Sodium: 177 mg Carbohydrates: 32 Fiber: 6 g Protein: 9 g This salad is great alone, but I have made some awesome wrap sandwiches using it as well. I will share those recipes another time. The beans and quinoa are great sources of protein and fiber. The olive oil adds a bit of healthy, monounsaturated fat and the lime adds a splash of flavor. This recipe is also vegetarian- and vegan-friendly. Last but not least, the red and green from the bell peppers make this dish oh so appropriate for a Christmas party!
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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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