Black Bean, Quinoa & Citrus Salad
Recipe: #5638
June 05, 2012
Categories: Salads, Avocado, Grapefruit, Corn, Baby Shower, Brunch, Cinco de Mayo, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Kosher, No Eggs, Vegan, Vegetarian, more
"A no-cook summertime salad that's packed with great flavor"
Ingredients
Nutritional
- Serving Size: 1 (292 g)
- Calories 624.7
- Total Fat - 46.7 g
- Saturated Fat - 8.1 g
- Cholesterol - 584.2 mg
- Sodium - 1529.8 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 2.8 g
- Sugars - 6.6 g
- Protein - 28.7 g
- Calcium - 300.1 mg
- Iron - 13.3 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Rinse quinoa in a fine-mesh strainer. Add to a small saucepan with the water, then bring to a boil. Put a lid on the pan, turn the heat down to medium-low, then simmer for 15 minutes, or until the quinoa has absorbed all of the water. Remove from heat, let sit for 5 minutes, then remove the lid and fluff quinoa with a fork.
Step 2
For Lime Dressing: juice 1 1/2 limes into a small bowl, then whisk in garlic and extra virgin olive oil. Season with salt & pepper to taste
Step 3
Combine red onion, grapefruit, black beans, cranberries, corn, avocado, cilantro and cooked quinoa into a large bowl. Toss with lime vinaigrette, sprinkle with additional salt & pepper to taste. Serve.
Tips
No special items needed.