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Quinoa Black Bean Salad

21 Day Fix, Cookbook, FIXATE, pineapple chicken skewers recipe, Autumn Calabrese, 21 Day Fix Containers recipe, vanessamc246, the butterfly effect, change one thing change everything





The container equivalents in the photo are for BOTH the Pineapple Chicken Skewers AND the Quinoa Black Bean Salad. 

The individual container equivalents for each recipe are listed alongside the recipe's nutritional information. 






I made this recipe from the new 21 Day Fix FIXATE cookbook! It's a preview recipe, as the cookbook launches on July 14. I served the Quinoa Salad alongside the Pineapple Chicken Skewers, also a recipe from FIXATE.
My son who has never eaten quinoa, loved it, as did my husband!  The whole meal pleased ever member of the family, AND both recipes are gluten free, dairy free, egg free, and YUMMY!!  If you make it, I would love to know what you think!
Consider  making this at the beginning of the week and adding it to lettuce or adding a protein to it for additional meals.

Container Equivalents
½ Green
1 Yellow

INGREDIENTS
1⁄3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt)
1⁄3 cup olive oil
2 cans black beans, (15-oz. ea.) drained, rinsed
4½ tsp. red wine vinegar
Ground black pepper (to taste; optional)
4 cups water
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 (10-oz.) bag frozen corn, thawed
1 bunch fresh cilantro, finely chopped (I used parsely instead)

DIRECTIONS
1. Combine lime juice, cumin, and salt in a medium bowl;whisk to blend.
2. Slowly add oil, while whisking constantly. Set aside.
3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside.
4. Bring water to a boil in medium saucepan over high heat.
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
6. Place cooled quinoa in a large bowl. Fluff with a fork.
7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend.

TIP: This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for 2 to 3 days.

NUTRITIONAL INFORMATION
(per serving): Calories: 261
Total Fat: 8 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 578 mg Carbohydrates: 38 g Fiber: 8 g Sugars: 2 g Protein: 10 g

I served this with the Pineapple Chicken Skewers.

If you’re looking for some new recipe ideas, or meal planning tips or maybe just some accountability to stay ON TRACK especially when times get tough – then join my next online Health & Fitness accountability group! My next group is now forming and I am looking for more women who would benefit from the support network and accountability of achieving their goals TOGETHER! Fill out the form below to reserve your spot.

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1 comment

  1. How many servings does the recipe make? Or how to measure?

    ReplyDelete