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Citrus Black Bean Quinoa Salad

 

This Citrus Black Bean Quinoa Salad is packed with good-for-you ingredients-loaded with black beans, tomatoes, corn, onion and topped with avocado and cilantro and drizzled with a citrus vinaigrette.

Servings: Makes 8 (3/4 cup) servings

GREEN: 6 SmartPoints per serving

BLUE: 4 SmartPoints per serving 

PURPLE: 2 SmartPoints per serving 

 

Here are a few other low point, delicious salads that you may want to check out:

Fiesta Corn Salad

Bacon, Avocado Chicken Pasta salad

Skinny BBQ chicken Salad

How do I make this Citrus Black Bean Quinoa Salad?

In a saucepan, bring chicken broth and water to a boil. Add quinoa. heat and cover.

Simmer for 12-14 minutes or until all the water has been absorbed. Remove from heat and fluff with a fork. Set aside and let it cool.

Spray a skillet with non stick cooking spray. Add onion and sauté for 2 minutes.

Add mined garlic. Stir in black beans and corn. Cook for an additional 2 minutes or until onion is tender.

In a large bowl combine, cooked quinoa, and pour black bean mixture over the top.

Drizzle the dressing over the top. Fold until dressing is well incorporated.

Chill in refrigerator for 2 hours. Top with diced avocado and cilantro prior to serving. 

Where can I find Quinoa?

You can find quinoa usually in the rice aisle.

 

 

Ingredients:

  • 1 cup water
  • 1 cup low sodium chicken broth
  • 1 cup quinoa, washed and rinsed ( I use Ancient Harvest) 
  • 1 cup frozen corn, thawed
  • 1 ( 15 oz.) can black bean, rinsed and drained
  • 1 garlic clove, minced
  • 1/2 medium red onion, diced
  • 1 small tomato, diced
  • 2 Tbsp olive oil
  • 3 Tbsp fresh lime juice 
  • 1/2 tsp salt
  • 1 tsp balsamic vinegar 
  • pinch of chili powder
  • 4 oz. avocado, diced
  • 1 Tbsp fresh cilantro, diced 

 

Directions:

  1. In a saucepan, bring chicken broth and water to a boil. Add quinoa. Reduce heat and cover. Simmer for 12-14 minutes or until all the water has been absorbed. Remove from heat and fluff with a fork. Set aside. 
  2. Spray a skillet with non stick cooking spray. Add onion and sauté for 2 minutes. Add mined garlic. Stir in black beans and corn. Cook for an additional 2 minutes or until onion is tender. Remove from heat and add diced tomatoes.
  3. In a small bowl combine, oil, fresh lime juice, balsamic vinegar, salt, chili powder and whisk until well blended. 
  4. In a large bowl combine, cooked quinoa, and pour black bean mixture over the top. Drizzle the dressing over the top. Fold until dressing is well incorporated. 
  5. Chill in refrigerator for 2 hours. Top with diced avocado and cilantro prior to serving. 

Servings: Makes 8 (3/4 cup) servings

GREEN: 6 SmartPoints per serving

BLUE: 4 SmartPoints per serving 

PURPLE: 2 SmartPoints per serving 

Yield: 8

Citrus Black Bean Quinoa Salad

Citrus Black Bean Quinoa Salad

This Citrus Black Bean Quinoa Salad is packed with good-for-you ingredients-loaded with black beans, tomatoes, corn, onion and topped with avocado and cilantro and drizzled with a citrus vinaigrette.

Prep Time 25 minutes
Cook Time 14 minutes
Additional Time 2 hours
Total Time 2 hours 39 minutes

Ingredients

  • 1 cup water
  • 1 cup low sodium chicken broth
  • 1 cup quinoa, washed and rinsed ( I use Ancient Harvest) 
  • 1 cup frozen corn, thawed
  • 1 ( 15 oz.) can black bean, rinsed and drained
  • 1 garlic clove, minced
  • 1/2 medium red onion, diced
  • 1 small tomato, diced
  • 2 Tbsp olive oil
  • 3 Tbsp fresh lime juice 
  • 1/2 tsp salt
  • 1 tsp balsamic vinegar 
  • pinch of chili powder
  • 4 oz. avocado, diced
  • 1 Tbsp fresh cilantro, diced

Instructions

  1. In a saucepan, bring chicken broth and water to a boil. Add quinoa. Reduce heat and cover. Simmer for 12-14 minutes or until all the water has been absorbed. Remove from heat and fluff with a fork. Set aside. 
  2. Spray a skillet with non stick cooking spray. Add onion and sauté for 2 minutes. Add mined garlic. Stir in black beans and corn. Cook for an additional 2 minutes or until onion is tender. Remove from heat and add diced tomatoes.
  3. In a small bowl combine, oil, fresh lime juice, balsamic vinegar, salt, chili powder and whisk until well blended. 
  4. In a large bowl combine, cooked quinoa, and pour black bean mixture over the top. Drizzle the dressing over the top. Fold until dressing is well incorporated. 
  5. Chill in refrigerator for 2 hours. Top with diced avocado and cilantro prior to serving. 

Servings: Makes 8 (3/4 cup) servings

GREEN: 6 SmartPoints per serving

BLUE: 4 SmartPoints per serving 

PURPLE: 2 SmartPoints per serving 

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 539Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 164mgCarbohydrates 90gFiber 31gSugar 3gProtein 31g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Amara

Wednesday 9th of January 2019

Quinoa salad is absolutely delicious. And super healthy. Thanks for this recipe.

Julie

Thursday 10th of January 2019

Does this keep in the refigerator for very long? Also, You might want to add rinse quinioa before cooking, as instructed on the bag.

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