The inspiration for finding this recipe came from BBG Fitnation on instagram and the recipe is from nytimes.com
This salad is packed with 9 grams protein, 32 grams of carbs, 7 gram of fiber, and only 252 calories!
1 cup quinoa
1 ½ cups water
Salt to taste
1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
¾ cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)
1 red bell pepper, diced
1 serrano chili, seeded if desired and finely chopped (optional)
½ cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
1 small garlic clove, puréed
½ teaspoon cumin seeds, lightly toasted and ground
3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil
¼ cup buttermilk
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
- Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.
Advance preparation: This will keep for a day in the refrigerator before serving, and the leftovers will be good for a couple of days. Vegetables.
Nutritional information per serving
252 calories; 9 grams total fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 7 grams dietary fiber; 217 milligrams sodium; 9 grams protein