Recipe: Balsamic Quinoa Salad with Black Beans

Ingredients

Prepare the dressing by whisking together balsamic vinegar, Dijon mustard, minced garlic, cayenne pepper, salt, and black pepper in a small bowl.
Slowly whisk in the olive oil until well combined and set aside.
Spray a skillet with olive oil spray and heat over medium heat, then add shallots and red pepper, cooking until tender.
Add the soaked sun-dried tomatoes to the skillet and cook for an additional three minutes before removing from heat to cool.
In another saucepan, spray with olive oil, add rinsed quinoa, and cook for a few minutes before adding bouillon and water.
Bring to a simmer, reduce heat to low, cover, and cook for 30 to 35 minutes.
Once cooked, let the quinoa sit covered for 10 minutes, then spread it out to cool.
In a large bowl, combine the cooked quinoa, red pepper, shallots, sun-dried tomatoes, and black beans, tossing with some of the dressing.
Top with blue cheese and drizzle with more dressing as desired.

Servings

Calories

281

Total fat

13g

Total carbohydrates

30g

Total protein

10g

Sodium

479mg

Cholesterol

12mg