Black Bean-Quinoa Pint-Jar Salad (Get Cooking)
Make your midday meal count with a protein-and-fiber-rich salad balanced with yummy flavors. Use the herb dressing on other salads too.
Servings and Ingredients
|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|
|⅛ tsp.||Hy-Vee black pepper|
|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|
- 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.
- 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.
- 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.
- To serve, empty contents onto a plate, tossing to combine.
380 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 0mg
- Sodium: 750mg
- Total Carbohydrates: 38g
- Protein: 10g
Vitamin A 50%
Vitamin C 160%
Chef Andrew from Ankeny #1, KCCI-TV recipe, April 2, 2016, Hy-Vee Seasons Health 2016.