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Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette

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“I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum”
READY IN:
40mins
SERVES:
6
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
  2. While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
  3. Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
  4. Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
  5. (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

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