Basil Quinoa Salad with Black Beans & Peppers

Serves 6

What You’ll Need:

A Pot with a Cover

A Blender

Measuring Cups & Spoons

A Salad Bowl

Salad Tongs

Ingredients:

3 Cups Quinoa, Cooked & Cooled

1 (14 Ounce) Can Black Beans, Drained

1 Yellow Pepper, Chopped

1 Red Pepper, Chopped

1/2 Cup Basil, Chopped

Dressing:

1/4 Cup Serrano Honey Balsamic

1/4 Cup Chipotle Infused Olive Oil

1/4 Cup Organic Vegetable Broth

2 Tablespoons Dijon

1 Tsp Organic Cumin

2 Tsp Garlic

1/2 Teaspoon Sea Salt

Drops of Hot Sauce

How To Put It Together:

1) Cook the quinoa according to package instructions; set aside to cool

2) To a blender, add all the dressing ingredients and blend until emulsified; set aside for now.

3) To a large salad bowl, add the cooled quinoa, black beans, peppers and basil; toss lightly. Pour in the dressing, covering the top of the dressing; toss thoroughly

4) Serve and enjoy!.

Nina’s Tasty Tip:

This salad makes a wonderful picnic salad and can be made a day in advance.

Nutrition:

• 211 Calories
• 7 grams of Protein
• 27 grams of Total Carbohydrates
• 2 grams of Sugar
• 6 grams of Fiber
• 9 grams of Total Fat
• 1 grams of Saturated Fat
• 0 grams of Trans Fat
• 0 mg of Cholesterol
• 296 mg of Sodium
• 104% RDA Vitamin C
• 35% RDA Manganese
• 24% RDA Folate
• 19% RDA Magnesium
• 17% RDA Phosphorus
• 12% RDA Vitamin A
• 14% RDA Vitamin K
• 13% RDA Thiamin
• 12% RDA Copper
• 12% RDA Iron
• 12% RDA Sodium
• 10% RDA Vitamin B6
• 10% RDA Potassium
• Glycemic load: 11