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Quinoa, Black Bean & Strawberry Salad
California strawberries are perfectly paired with protein-packed quinoa
1 teaspoon vegetable oil
1 small onion, chopped (1/2 cup)
2 garlic cloves, chopped
3/4 cup quinoa, uncooked
1 (14.5 ounce) can fat free chicken or vegetable broth (1-1/2 cups)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1 (8.75 ounce) can or 1 cup frozen corn kernels
1 (15.5 ounce) can black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
2 cups California strawberries, cut in quarters
4 to 5 cups baby spinach
1/2 cup California strawberries, quartered
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon honey
Salt and pepper to taste, optional
In a medium saucepan, heat oil over medium heat. Stir in the onion and garlic, and cook until lightly browned.
Add quinoa, broth and seasonings. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until water is absorbed.
Stir in corn and black beans and let cool or store overnight in refrigerator.
In the meantime, mix all strawberry dressing ingredients in a blender. Blend for 30 seconds or until all the ingredients are well blended. Set aside in a small pitcher.
When ready to serve: Fold in California strawberries and cilantro. Serve cold over a bed of baby spinach leaf and drizzle strawberry dressing over plated quinoa salad.
4 to 6 salads
Nutrition per Serving