Quinoa, Black Bean, & Strawberry Salad

Quinoa Black Bean Strawberry Salad

Quinoa, Black Bean, and Strawberry Salad by Sylvia Klinger of Hispanic Foods Communications, Inc. is a high protein side dish packed with the fantastic benefits of California strawberries! In addition to containing 110% of the recommended Daily Value for vitamin C, one serving of strawberries can also provide fiber, potassium, and chronic disease fighting antioxidants. This salad also highlights strawberries’ versatility as they show off their savory side.

Quinoa, Black Bean, & Strawberry Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Salad
  • 1 tsp vegetable oil
  • 1 small onion, chopped (½ cup)
  • 2 garlic cloves, chopped
  • ¾ cup quinoa, uncooked
  • 1 (14.5 oz) can fat free chicken or vegetable broth (1½ cups)
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • Salt and pepper to taste
  • 1 (8.75 oz) can or 1 cup frozen corn kernels
  • 1 (15.5 oz) can low-sodium black beans, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • 2 cups California strawberries, cut in quarters
  • 4 to 5 cups baby spinach
Strawberry Dressing
  • ½ cup California strawberries, quartered
  • 1 to 2 Tbsp fresh lime juice
  • ¼ cup olive oil
  • 1 Tbsp honey
  • Salt and pepper to taste, optional
Instructions
  1. In a medium saucepan, heat oil over medium heat. Stir in the onion and garlic, and cook until lightly browned.
  2. Add quinoa, broth and seasonings. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until water is absorbed.
  3. Stir in corn and black beans and let cool or store overnight in refrigerator.
  4. In the meantime, mix all strawberry dressing ingredients in a blender. Blend for 30 seconds or until all the ingredients are well blended. Set aside in a small pitcher.
To serve:
  1. Fold in California strawberries and cilantro. Serve cold over a bed of baby spinach leaves and drizzle strawberry dressing over plated quinoa salad.
Notes
Nutrition information calculated based on 6 serving yield.
Nutrition Information
Serving size: 332 grams Calories: 269 kcal Fat: 13 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 33 g Sugar: 7 g Sodium: 423 mg Fiber: 9 g Protein: 8 g Cholesterol: 0 mg

 

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