Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
Servings:8 | Calories:243 | Total Fat:2g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 2g
Sat Fat 0g
Total Carb 44g
59% Dried black beans
6% Others combined
1% Sherry vinegar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
12 ounces dried black beans, picked over and rinsed Salt 1 cup quinoa, rinsed 3 tablespoons sherry vinegar 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1 chipotle in adobo, minced 1/4 cup plus 2 tablespoons extra-virgin olive oil 6 scallions, white and light green parts only, thinly sliced 1 small red onion, finely diced 1 yellow bell pepper, finely diced 1/4 cup chopped cilantro
Directions : View recipe directions on foodandwine.com