Black Bean Quinoa Salad

This is a wonderfully colourful salad and was a hit when I took it to a family picnic. With the quinoa and black beans it is almost a full meal all by itself but also goes great with what ever you have going on the barbecue.
Quinoa has become very popular lately and for people who are trying to eat less gluten this is great!  Years ago if you didn't want to eat wheat, rice was pretty much the only option. Now quinoa is on the scene with 10 grams of protein and 8 grams of fibre in 1/2 cup which makes it great for vegetarian dishes as well.  I love the delicate texture and the mild taste, it really just compliments any other food you put with it.  
I love this salad because it is so colourful and tastes so fresh with the tangy lemon dressing and the corn which gives a nice sweet pop.  I found some good quality dried basil and I think this is the key to the fresh taste.  If you have fresh basil this would be great too!

 Black Bean Quinoa Salad

  • 1 cup raw quinoa
  • 2 cups water
Place quinoa and water in a medium saucepan, bring to a boil.  Reduce heat, cover and cook for 15 minutes or until water is absorbed and quinoa is fluffy. Yield 4 cups. Let cool.
  • 2 cups cooked black beans
  • 1 1/2 cups canned or frozen corn
  • 1/3 cup chopped green onion
  • 1/3 cup diced red pepper
  • 1 Tbsp. dried parsley
  • 1 Tbsp. dried or fresh basil
  • 1/4 cup fresh lemon juice
  • 1/4 cup maple syrup or honey
  • 1/4 cup vegetable broth
  • 1/4 tsp. garlic powder
  • 1/2 tsp. Sea salt
  • 1/4 tsp. Pepper
In a large bowl mix quinoa, beans, corn, onion, pepper, parsley and basil.  In a small bowl mix all dressing ingredients.  Toss together and chill.  Salad will keep in the fridge for a couple of days.  

Black Bean Quinoa Salad was shared on Gluten Free Fridays and Meal Plan Monday

1 comment

Unknown said...

This sounds like a delicious side dish to go with dinner! And so healthy, too. Thanks for sharing it with the Wednesday Showcase!