I've been on a quest to find things to take for lunch that will maintain my blood sugars more evenly. I found several recipes for grain/bean salads. Here is one that I made tonight. OMG! It's simply delicious!!!! As I try the others, I'll post them.
It makes a rather large bowl. I put it into a covered bowl and will take it for lunch all week.
Black and White Bean and Quinoa Salad
This salad packs not only a protein punch but also good amounts of fibre and iron.
Servings: 4 or more
1/3 cup (75 mL) quinoa (uncooked amount. Cook according to directions below)
1 (19 oz/540 mL) can black beans, drained and rinsed
1 (19 oz/540 mL) can navy beans, drained and rinsed
1 cup (250 mL) diced cucumber
1/4 cup (50 mL) diced red onion
1 jalapeno pepper, seeded and minced
1/4 cup (50 mL) chopped fresh coriander *******
Dressing:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) cider vinegar
1 clove garlic, minced
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
In saucepan of boiling salted water, cook quinoa until tender, about 12 minutes. Drain and rinse.
Dressing:
In large bowl, whisk together oil, lime juice, vinegar, garlic, chili powder, coriander, oregano, salt and pepper.
Add quinoa, black beans, navy beans, cucumber, onion, jalapeño pepper and coriander; toss to combine.
****** Instead of fresh cilantro, I used 1/2 cup of diced red bell pepper. ******
It makes a rather large bowl. I put it into a covered bowl and will take it for lunch all week.
Black and White Bean and Quinoa Salad
This salad packs not only a protein punch but also good amounts of fibre and iron.
Servings: 4 or more
1/3 cup (75 mL) quinoa (uncooked amount. Cook according to directions below)
1 (19 oz/540 mL) can black beans, drained and rinsed
1 (19 oz/540 mL) can navy beans, drained and rinsed
1 cup (250 mL) diced cucumber
1/4 cup (50 mL) diced red onion
1 jalapeno pepper, seeded and minced
1/4 cup (50 mL) chopped fresh coriander *******
Dressing:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) cider vinegar
1 clove garlic, minced
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
In saucepan of boiling salted water, cook quinoa until tender, about 12 minutes. Drain and rinse.
Dressing:
In large bowl, whisk together oil, lime juice, vinegar, garlic, chili powder, coriander, oregano, salt and pepper.
Add quinoa, black beans, navy beans, cucumber, onion, jalapeño pepper and coriander; toss to combine.
****** Instead of fresh cilantro, I used 1/2 cup of diced red bell pepper. ******
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