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  • Basil Quinoa Salad with Black Beans & Peppers

    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



    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



    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.


    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

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