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