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Quinoa, Black Bean, & Strawberry Salad

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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 100% 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

Quinoa, Black Bean, & Strawberry Salad

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 -6 servings
Calories: 269kcal

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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 cup or 8.75 oz can frozen corn kernels
  • 1 can (15.5 oz) low-sodium black beans, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • 2 cups strawberries, cut in quarters
  • 4 to 5 cups baby spinach

Strawberry Dressing

  • ½ cup strawberries, quartered
  • 1 to 2 Tbsp fresh lime juice
  • ¼ cup olive oil
  • 1 Tbsp honey
  • salt and pepper to taste optional

Instructions

  • In a medium saucepan, heat oil over medium heat. Stir in the onion and garlic, and cook until lightly browned.
  • Add quinoa, broth and seasonings. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until water is absorbed.
  • Stir in corn and black beans and let cool or store overnight in refrigerator.
  • 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:

  • Fold in 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

Serving: 332g | Calories: 269kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 423mg | Fiber: 9g | Sugar: 7g | Vitamin C: 56mg

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