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red quinoa & black bean salad

by Diane Lofshult on Aug 27, 2008

Food for Thought

Quinoa is a healthy alternative to other types of whole grains. When paired with high-fiber black beans, quinoa is a great backdrop for a healthy and unique salad. Serve this salad as a side dish, or pair it with crusty, whole-grain bread for a light meal.

1 cup red or regular dry quinoa

2 cups water

1 can (15 ounces) black beans, drained and rinsed

2/3 cup salsa

2 green onions, thinly sliced

3 tablespoons (tbs) cilantro, chopped

2 tbs grated soy cheese

Add quinoa to 2 cups water, and bring to a boil. Reduce heat, cover and simmer until all the water is absorbed (about 10–15 minutes).

Place the cooked quinoa in a medium-sized bowl. Add the salsa and black beans, and gently mix until combined. Place in serving bowls. Garnish with green onions, cilantro and soy cheese. Makes four servings (about 1 cup per serving).

Per Serving: 264 calories; 3 grams (g) fat; 12 g protein; 48 g carbs; 8.4 g fiber; 0 milligrams (mg) cholesterol; 192 mg sodium.

Source: Scripps Center for Integrative Medicine.

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at lofshult@roadrunner.com.