Black & White Bean Quinoa Salad
 
Prep time
Cook time
Total time
 
This salad packs not only a protein punch but also good amounts of fibre and iron.
Recipe type: Salad, Side
Serves: 4
Ingredients
Salad
  • ⅓ cup (75 mL) quinoa
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 can (19 oz/540 mL) navy beans, drained and rinsed
  • 1 cup (250 mL) diced cucumbers
  • ¼ cup (50 mL) diced red onion
  • 1 jalapeno pepper, seeded and minced (I’ve never used it and find the dish spicy enough for me, but feel free to add it if you like things hot!)
  • ¼ cup (50 mL) chopped fresh coriander (cilantro)
Dressing
  • ¼ cup (50 mL) vegetable oil (I use cold pressed extra-virgin olive oil)
  • 2 tbsp (25 mL) lime juice
  • 1 tbsp (15 mL) cider vinegar
  • 1 clove garlic, minced
  • ½ tsp (2 mL) chili powder
  • 1 tsp (5 mL) ground coriander
  • ½ tsp (2 mL) dried oregano
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
Instructions
  1. In saucepan of boiling salted ⅔ C water, cook quinoa until tender, about 12 minutes. Drain and rinse.
  2. Dressing: In large bowl, whisk together oil, lime juice, vinegar, garlic, chili powder, coriander, oregano, salt and pepper.
  3. Add quinoa, black beans, navy beans, cucumber, onion, jalapeño pepper and coriander; toss to combine.
Notes
Source: Canadian Living magazine
Recipe by Vegangela at http://vegangela.com/2011/06/17/spicy-black-white-bean-quinoa-salad/