Black Bean-Quinoa Pint-Jar Salad (Get Cooking)

Recipe

Salad
Black Bean-Quinoa Pint-Jar Salad (Get Cooking)

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3.55 out of 5 stars
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11 ratings

Recipe Data

2
Servings
20min
Prep
30min
Total

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Description

Make your midday meal count with a protein-and-fiber-rich salad balanced with yummy flavors. Use the herb dressing on other salads too.

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Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
Lemon-Basil Dressing
1 tbsp.fresh lemon juice
1 tbsp.aged white balsamic vinegar
1 tbsp.chopped fresh basil
1 ½ tsp.Hy-Vee Dijon mustard
2 tbsp.Hy-Vee canola oil
¼ tsp.Hy-Vee salt
tsp.Hy-Vee black pepper
Salad
½ c.Hy-Vee vegetable stock
¼ c.uncooked quinoa
½ c.Hy-Vee canned black beans, rinsed and drained
1 c.thinly sliced seedless cucumber
1 c.cauliflower florets
½ c.chopped red bell pepper
½ c.sliced red onion
1 ½ c.kale leaves
2 tbsp.pine nuts, toasted

Directions

  1. For lemon-basil dressing, in a food processor combine lemon juice, vinegar, basil, mustard, oil, salt and pepper. Cover and pulse until thoroughly combined; set aside.
  2. In a saucepan, combine vegetable stock and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until stock is absorbed and quinoa is tender. Remove from heat. Stir in beans and prepared dressing.
  3. Divide quinoa and bean mixture between two pint jars. Top with cucumber slices, cauliflower, bell pepper, red onion, kale and pine nuts. Cover and chill.
  4. To serve, empty contents onto a plate, tossing to combine.

Nutrition facts

Servings

380 Calories per serving

Amounts Per Serving

  • Total Fat: 22g
  • Cholesterol: 0mg
  • Sodium: 750mg
  • Total Carbohydrates: 38g
  • Protein: 10g

Daily Values

0%
Vitamin A 50%
0%
Vitamin C 160%
0%
Iron 20%
0%
Calcium 10%

Recipe Source:

Chef Andrew from Ankeny #1, KCCI-TV recipe, April 2, 2016, Hy-Vee Seasons Health 2016.