The two different proteins in this quinoa black bean salad make it a great post-workout meal. Plus, it's incredibly filling and easy to make

Source: Shape
Advertisement

Ingredients

For the Quinoa:
For the Dressing:

Directions

Instructions Checklist
  • To cook the quinoa, combine about 3/4 cup dry quinoa with 1 1/2 cups water in a small pot. Over medium heat, bring to a boil. Turn it down, cover, and simmer for 10 to 15 minutes, until the water is completely absorbed. Turn off the heat and leave the top on for an additional 5 minutes. Fluff the quinoa and set aside. You can do this 1 to 2 days in advance.

    Advertisement
Instructions Checklist
  • To make the quinoa black bean salad, put the onions in a small bowl, cover with boiling water and let sit for 5 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drain the onions then cover them with 1/4 cup vinegar. Let them sit until you're ready to use, another 5 minutes.

Instructions Checklist
  • To make the dressing, whisk together the vinegar, basil, and mustard in a large salad bowl. Slowly drizzle in the oil, whisking constantly, until the dressing has thickened slightly. Whisk in the honey, salt and cayenne, and then taste. Add a bit more oil if the vinegar taste is too pungent.

Instructions Checklist
Instructions Checklist
  • Drain the onions, squeeze out the vinegar and add them to the dressing with the corn, fennel, and black beans. Add the quinoa and toss well. Taste for salt, adding more as necessary.

Tips

Recipe courtesy of Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen

Nutrition Facts

638 calories; 32 g total fat; 4 g saturated fat; 986 mg sodium. 74 g carbohydrates; 13 g fiber; 5 g sugar; 15 g protein; 115 mg calcium; 5 mg iron;

Reviews