Salsa Quinoa Salad

Switch up this salad by using different salsas. You can make it as mild or as spicy as you want. You can even use the Simple Pantry Salsa.

SOY-FREE, GLUTEN-FREE, OIL-FREE OPTION*

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 30 minutes

YIELD: 6 servings

INGREDIENTS:

• 1 cup (173 g) quinoa, rinsed
• 2 cups (475 ml) water
• 1 1/2 cups (266 g) cooked kidney beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 1 1/2 cups (258 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 1 1/2 cups (256 g) cooked pinto beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 2 summer squash, peeled and diced
• 1 large green bell pepper, cored, seeded, and diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 cup (250 g) salsa
• 1/4 cup (60 ml) olive oil (*omit oil and use extra salsa)
• Juice of 1 lime
• 1/2 to 1 cup (8 to 16 g) chopped cilantro
• 1/2 teaspoon salt

INSTRUCTIONS:

1. In a saucepan, add the quinoa and water and bring it to a simmer. Reduce the heat to low, cover, and cook for 25 to 30 minutes until the quinoa is tender and the water is absorbed. The quinoa tails will unravel, indicating it’s cooked.
2. While the quinoa is cooking, in a large mixing bowl, combine the cooked kidney beans, black beans, pinto beans, diced summer squash, and diced green bell pepper.
3. In a smaller bowl, whisk together the chili powder, ground cumin, salsa, olive oil (if using), lime juice, chopped cilantro, and salt. Alternatively, you can use extra salsa instead of olive oil for a fat-free option.
4. Pour the dressing over the bean mixture in the large mixing bowl and stir well to coat all the ingredients.
5. Once the quinoa is cooked and completely cooled, add it to the bowl with the bean mixture and dressing. Mix everything together until well combined.
6. Serve the quinoa and bean salad chilled or at room temperature. Enjoy!

NUTRITIONAL INFORMATION:

PER SERVING

• 391.9 calories; 11.6 g total fat; 1.6 g saturated fat; 15.8 g protein; 58.2 g carbohydrate; 16.0 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS & VARIATIONS:

• Serve in lettuce or collard wraps.

FANCY BEAN SUBSTITUTES:

• Black Calypso, Good Mother Stallard, Cranberry