Foodie Friday is back with a kidney-friendly, high fiber, budget-friendly and of course,delicious summer recipe to share at a potluck, bbq or for a busy weeknight dinner. Try this quinoa and black bean salad and let us know if you try it!
Quinoa and Black Bean Salad
– 1 cup quinoa
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small red onion, diced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp lime juice
– Salt and pepper to taste
– Fresh cilantro for garnish
1. In a medium pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and let simmer for 15-20 minutes or until water is absorbed and quinoa is tender.
2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, red onion, and garlic.
3. In a separate small bowl, whisk together olive oil, lime juice, salt, and pepper. Pour dressing over salad and toss to combine.
4. Garnish with fresh cilantro and serve chilled or at room temperature.
Note: The above recipe is intended as a guideline and should be customized to suit individual dietary needs. Consult a registered dietitian for personalized nutrition advice.