Fiesta Quinoa Salad with Beans

I found a huge bag of brown rice in our pantry recently. I usually mark large packages of food items (usually items bought from Costco) with the purchase date on the front. It’s for my own curiosity and some sort of tracking on how long it takes us to finish a container.

Well, the bag of brown rice was purchased several months ago and we still have a long way to go in finishing it. While the large quinoa bag is almost gone.

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It got me thinking of the foods I have been cooking lately. Currently, I have been favoring quinoa more than brown rice. I just love how dynamic quinoa can be in recipes. Sweet or savory or included in veggie burgers, I love all the recipes I’ve tried.

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While sorting thru all the cookbooks I have but have not used, I found this quinoa salad recipe that I was excited to try because of all the spices used and the list of ingredients.

The sauce with soy sauce, maple syrup and apple cider vinegar is something new for me. It’s a good flavor combination. I might try using the sauce in my tofu too.

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This recipe is adapted from the cookbook Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet. I love this recipe and Chris loved it too. I make a batch during the weekend and eat it throughout the week for lunch. I’ll eat it on a bowl with tofu or leftover fish and roasted vegetables to round out my meal.

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Fiesta Quinoa Salad with Beans

  • 3 cups cooked quinoa
  • 1.5 cups roasted corn, thawed
  • 2 cups black beans (or 1  16 oz can)
  • 1/2 cup chopped bell pepper
  • 1 small tomato, diced
  • 1/2 cup cilantro
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 2 teaspoons cumin powder
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons low sodium soy sauce (or tamari)
  • 1 tablespoon maple syrup
  • 2 teaspoons apple cider vinegar

Directions:

In a large bowl combine quinoa, corn, black beans, yellow pepper, tomatoes and cilantro. Season with salt and pepper.

In a small bowl combine lime zest, lime juice, cumin powder, chili powder, garlic powder, onion powder, soy sauce, maple syrup and apple cider vinegar. Whisk until well combined.

Toss quinoa salad with 3/4 of dressing and serve warm or cold. Drizzle additional dressing on top as desired.

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Comments

  1. I LOVE anything that combines black beans, corn, and cilantro! It’s my favorite way to eat salad. I love quinoa, too, so I’ll definitely be trying this out. Thanks!

  2. Annette (Defiant Vegan) says:

    Yumm that looks delicious I love making stuff with 2 types of graines and adding more protein and veggies to it. = )

  3. I LOVE the sound of that sauce! I hear you on quinoa – it’s becoming my favorite grain! (so filling to me) I make a similar quinoa dish, but it’s more mexican – definitely trying this!

  4. I’m so happy you posted this! Just last week I was trying to figure out what I wanted for lunch, and I was completely craving black beans + Quinoa. But of course, I couldn’t find anything to satisfy it… until now! I’m definitely making this ASAP! Thanks so much, girl!

    PS You’re pictures are so cute
    PPS I think I also have to make the Green Tea Cupcake as well!!

  5. You always hear of fiesta beans and rice, but I love how you used QUINOA!!! 😀

  6. Yum! Any and all quinoa recipes are welcome here! Thanks!

Trackbacks

  1. […] I say it correctly…)  I love that it is so versatile, and is grain free.  And today I found out I am not alone in thinking this!  I love quinoa in burgers, cereal, a substitute for rice, the list goes on and […]

  2. […] rest of the lunch crew includes fiesta quinoa salad served with steamed broccoli and two eggs topped with smoked […]

  3. […] I say it correctly…)  I love that it is so versatile, and is grain free.  And today I found out I am not alone in thinking this!  I love quinoa in burgers, cereal, a substitute for rice, the list goes on and […]

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