Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro
- 3/4 cup quinoa (rinsed if needed, check the package)
- 1 1/2 cup water
- 1/2 tsp. salt
- 1 red bell pepper, chopped into small dice
- 1 can black beans, rinsed and drained
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped fresh cilantro
- 2 T fresh-squeezed lime juice
- 1 tsp. Spike Seasoning (optional but highly recommended)
- 1 tsp. ground cumin
- 1/2 tsp. ground Ancho chile pepper (or use regular chile powder if you don't have Ancho)
- fresh ground black pepper to taste
- 1/4 cup extra-virgin olive oil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Ancho chile pepper, ground (1/2 tsp.)
- Black beans (1 can)
- Cilantro, fresh (1/2 cup)
- Cumin, ground (1 tsp.)
- Green onion (1/2 cup)
- Red bell pepper (1)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Olive oil, extra-virgin (1/4 cup)
- Salt (1/2 tsp.)
- Spike seasoning (1 tsp.)
- Pasta & Grains
- Quinoa (3/4 cup)
- Drinks
- Lime juice, fresh-squeezed (2 T)
- Water (1 1/2 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published April 16, 2012 (10 months ago).
519 people saved this recipe.
