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Recipe Name: Black Bean, Red Pepper, Corn, And Quinoa Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

5 Tablespoon(s) Olive oil
1/2 Cup(s) Quinoa, rinsed in cold water
And drained
1 Cup(s) Chicken or Vegetable broth
1/4 Teaspoon(s) Ground cumin
1/4 Teaspoon(s) Salt
2 Tablespoon(s) Lime juice
1/8 Teaspoon(s) Ground black pepper
1 Cup(s) Cooked or canned black
beans drained
1 Cup(s) Whole-kernel corn
1 Ripe tomato, peeled seeded
and diced about 1 cup
1 Sweet red pepper, seeded and
chopped about 1/2 cup
2 Green onions, finely
chopped about 1/4 cup
3 Tablespoon(s) Chopped cilantro leaves
2 Tablespoon(s) Chopped fresh parsley leaves
2 Cup(s) Mixed salad greens
In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add
quinoa and stir until toasted and aromatic--about 5 minutes. Stir in
broth, cumin, and salt; heat to boiling over high heat. Reduce heat to
low, cover, and simmer until liquid is absorbed--about 15 minutes.
Remove from heat and let stand 5 minutes; with fork, fluff quinoa and
set aside at room temperature to cool. In medium-size bowl, whisk
together remaining 4 tablespoons oil, the lime juice, and black
pepper. Stir in black beans, corn, tomato, red pepper, green onions,
cilantro, chopped parsley, and cooked quinoa. To serve, divide greens
among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room
temperature or refrigerate until 30 minutes before serving. Posted to
EAT-LF Digest by Katherine Rodman <> on Apr 12,

Nutrition (calculated from recipe ingredients)
Calories: 335
Calories From Fat: 161
Total Fat: 18.3g
Cholesterol: 0mg
Sodium: 595.4mg
Potassium: 818.9mg
Carbohydrates: 40g
Fiber: 12.8g
Sugar: 4.7g
Protein: 9.7g

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