Monday, August 1, 2011

Posted from FoodBuzz

SUNDAY, JUNE 26, 2011

quinoa, black bean 

& citrus salad

I have been wanting to try quinoa
 (keen-wah) for a while now after 
hearing and reading about how healthy
 it is for you. It is a seed that contains
 all 8 essential amino acids, 220 calories,
 8 grams of protein, 5 grams of fiber and 
3 grams of fat per 1 cup. It doesn't have
 much flavor by itself but is the perfect
 addition as a 'healthy filler' for salads
 and soups. For me, the corn is the 
highlight of this salad because it's not 
cooked and has that raw, crunchy, sweet
 flavor I love about fresh corn. I wait
 every year for the peaches and cream
 corn (white and yellow kernels) to 
arrive at the farmer's market and
 this recipe was the perfect way to
 use it. I will be making this salad
 over and over again this summer
 because it combines some of my
 favorite summer foods into one
 delicious bowl. 

Quinoa, Black Bean & Citrus Salad
recipe adapted from: Eat Live Run

for the salad:
1 15 oz. can of black beans, 
drained and rinsed
1/2 red onion, minced
2 grapefruits, divided into 
segments and chopped
2 ears of corn
1 red pepper, diced
1/2 c. quinoa
1 large avocado
1 bunch of cilantro, chopped

for the dressing:
juice of 2 limes
1 tsp cumin
1 1/2 tbsp extra virgin olive oil

Bring quinoa to a boil with
 1 1/4 c. of water. Then reduce
 heat, cover and simmer for
 15 minutes until quinoa is
 light and fluffy. Remove
 from stove and let cool 
while prepping the rest of
 the ingredients. Stir together
 black beans, red onion, 
grapefruits, red pepper,
 avocado and cilantro.
 For the dressing, wisk
 together the lime juice,
 cumin, and olive oil. Add 
quinoa to the salad and 
then pour dressing on top
 before serving. 

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