This is the perfect recipe to take to your next pot luck or serve at a backyard BBQ! This salad is filled with so many wonderful flavors like grated carrots, walnuts, tomatoes, currants, red onion, red, green and yellow bell peppers, garlic, chili powder and a little low sodium soy sauce. Crunchy, slightly sweet, packed with protein, fiber and fabulous flavor. It’s the best!
My daughter Katy has made this twice and she told me I needed to try it. You were so right Katy – we loved it! Following Katy’s advice I doubled the seasonings, cut back on the onion and used black beans. Isn’t this a pretty salad?
This recipe makes a huge batch of salad which is perfect for serving a large crowd. I think it’s one of those recipes that can easily be adapted to your liking or what’s in your vegetable drawer. Next time I might add in some diced pineapple or mango. If you don’t like carrots use some celery – can’t find currants sub some raisins or dried cranberries.
This can be enjoyed as a side salad or serve it up over a bed of fresh spinach, baby greens or shredded romaine or cabbage for a main dish salad. It’s super filling and satisfying. This is another recipe that you just have to try! If you want to know more about quinoa check out this post where I reviewed it.
Quinoa Bean Salad
- 2 cups cooked quinoa*
- 1 1/2 cups black cooked beans or 1 (15 ounce) can no salt added or low sodium beans, drained – use any kind of bean
- 1 cup grated carrots
- 1 cup dried currants, raisins or craisins
- 1/2 cup raw walnuts, chopped
- 2 plum tomatoes, chopped
- 1/2 small red onion, diced
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 orange or yellow bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons Balsamic vinegar, Bragg Liquid Aminos or low sodium Tamari sauce or Coconut Aminos.
*Cook quinoa according to package directions. Usually 1 cup uncooked quinoa will result in 2 cups cooked. I used Trader Joe’s Tri Colored Quinoa.
Place all other ingredients in a large bowl and mix together.
Add cooked quinoa and toss.
This is even better when refrigerated overnight to blend flavors and it will hold for 2-3 days in the refrigerator. Great to pack up for lunch for the office, take in your cooler for a road trip or serve it at your next BBQ.
Serve cold or at room temperature. For a main salad serve it over a bed of your favorite greens.
Yield: About 10 1/2 cups – this will depend on how big your onion, tomatoes and peppers are so the yield will vary.
Servings: 6 as a main dish or 12 side dishes
To make this salad compliant to Chef AJ’s Ultimate Weight Loss Plan: Use grapes or pomagranite seeds in place of raisins, skip the nuts and use chopped jicama to add crunch, use Balsamic vinegar in place of the other choices.
Main Dish: 1 3/4 cups
Side Dish: 7/8 of a cup or 3/4 cup plus 2 tablespoons
As a main dish 1/6th of recipe or about 1 3/4 cups
383 Calories, 15g Protein, 67g Carbohydrates, 9g Fat, 0.1mg Cholesterol, 122mg Sodium, 13.6g Fiber
As a side dish 1/12th of recipe or about 3/4 cup plus 2 tablespoons
191.5 Calories, 7.5g Protein, 33.5g Carbohydrates, 4.5g Fat, 0.05 Cholesterol, 61mg Sodium, 6.8g Fiber
Recipe adapted from Joel Fuhrman’s Eat For Health