Quinoa and Black Bean Salad


The grain quinoa (KEEN-wah) is a good source of calcium as well as protein. This dish can be eaten cold or enjoyed warm as a pilaf.

  • ServingServings


  • 2 cups quinoa, rinsed
  • 1⁄4 cup sunflower seeds
  • 1 chipotle pepper in adobo sauce
  • 2 marinated sun-dried tomatoes
  • 1 Tbs. minced garlic
  • 1⁄8 tsp. ground cumin
  • 1⁄8 tsp. ground cinnamon
  • 1⁄2 tsp. salt
  • 1⁄3 cup olive oil
  • 15-oz. can black beans, rinsed and drained
  • 1⁄3 cup chopped cilantro


  1. In medium saucepan, combine quinoa, 4 cups water and pinch of salt. Bring to a boil over medium-high heat. Reduce heat, cover and simmer until most water has been absorbed, 10 minutes. Remove from heat and let stand 5 minutes. Fluff with fork and let cool.
  2. In small skillet, toast sunflower seeds over medium-high heat until lightly golden, about 5 minutes. Set aside to cool.
  3. In food processor, combine chipotle pepper with 1 tablespoon adobo sauce, tomatoes, garlic, cumin, cinnamon and salt and process until smooth. With machine running, slowly add oil through feed tube and process until blended.
  4. In medium bowl, combine beans and quinoa, sunflower seeds and cilantro. Add dressing and toss to mix.

Nutrition Information

  • Serving Size: 6 Servings
  • Calories: 422
  • Carbohydrate Content: 53 g
  • Fat Content: 18 g
  • Fiber Content: 8 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 614 mg