Quinoa and Black Bean Salad

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Scoop this salad onto a bed of fresh spinach.

Submitted by Janberet
Published on June 8, 2018
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 2 cups cooked quinoa

  • 1 ½ cups cooked black beans

  • 2 stalks celery, diced

  • ¼ cup chopped red onion

  • 2 tablespoons chopped preserved lemon

  • 2 tablespoons extra-virgin olive oil

  • ½ orange, zested and juiced

  • 1 teaspoon apple cider vinegar

  • ½ teaspoon agave nectar

  • ½ teaspoon salt

  • 1 pinch ground black pepper

  • 1 pinch ground coriander

Directions

  1. Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.

  2. Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

Cook's Notes:

Substitute chopped mandarin oranges for the preserved lemons if preferred.

Substitute honey for the agave if desired, but then the salad is no longer vegan.

Nutrition Facts (per serving)

277 Calories
9g Fat
40g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 277
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 5%
Sodium 1066mg 46%
Total Carbohydrate 40g 14%
Dietary Fiber 10g 36%
Total Sugars 4g
Protein 10g 20%
Vitamin C 15mg 17%
Calcium 54mg 4%
Iron 2mg 11%
Potassium 387mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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