Black Bean Quinoa Salad with Steak

 

Steak & Quinoa Burrito Bowl | Waitrose & Partners

Video taken from the channel: Waitrose & Partners


 

Roasted Salmon, Quinoa and Black Bean Salad

Video taken from the channel: The Culinary Institute of America


 

Black Bean & Quinoa Salad (Elizabeth Eats TV)

Video taken from the channel: Elizabeth Rider


 

One Pan Mexican Quinoa | Healthy Meal Prep What’s For Din’? Courtney Budzyn Recipe 61

Video taken from the channel: What’s For Din’?


 

Black Bean Quinoa Salad with Chipotle Steak

Video taken from the channel: HealthyGrains Box


 

Black Bean Quinoa Salad with Chipotle Steak

Video taken from the channel: Green Beans


 

How to Make Black Bean Quinoa Salad with Chipotle Steak | Cooking Light

Video taken from the channel: Cooking Light


Combine quinoa, beans, bell pepper, cilantro, green onions, and spinach in another bowl. Then, drizzle dressing and toss to coat. Sprinkle with feta.

Divide quinoa mixture evenly among 4 shallow bowls; top evenly with steak and avocado. Nutrition Information. Serves: 4 | Serving Size: 1 1/2 cups.

Combine remaining 4 teaspoons oil, remaining 1/4 teaspoon salt, juice, and next 4 ingredients (through honey) in a large bowl, stirring with a whisk. Stir in quinoa, beans, bell pepper, cilantro, green onions, and spinach; toss to coat. Sprinkle with feta. Divide quinoa mixture evenly among 4 shallow bowls; top evenly with steak and avocado.

This Chipotle Steak with Black Beans and Quinoa Salad meal comes together in under 30 minutes and is quite hearty thanks to protein-packed quinoa and steak. We love the chipotle-rubbed sirloin, but this salad is a wonderful use for any leftover steak. The chipotle rub is a pepper made from smoke-dried jalapeno peppers.

Rinse the quinoa in a sieve under cold running water. Drain well. In a large saucepan, bring chicken broth or water to boil. Add quinoa.

Reduce heat and simmer, covered, until the water is absorbed, about 15 minutes. Southwest Quinoa and Black Bean Salad. Print. Prep time. 5 mins. Cook time.

20 mins. Directions. In a small saucepan, bring broth and water to a boil.

Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro.

Instructions. Cook quinoa according to package directions and allow to cool. Combine quinoa, tomatoes, avocado, black beans, corn, bell pepper, green onion, jalapeno and cilantro in a large bowl. In a small bowl, combine all dressing ingredients and mix well. Pour over vegetables and toss to.

Between the sweet corn, earthy black beans, creamy avocado, and the best cilantro dressing it’s hard to find a better quinoa and bean salad. And I would know, I make them all the time. Like many good recipes, this salad was born out of necessity. I was starving and staring at a fridge of leftovers that needed to be used ASAP. View Recipe: Black Bean Quinoa Salad with Chipotle Steak.

Quinoa is a fluffy, gluten-free grain that works beautifully in pilafs and delicate salads. To keep the grains from getting too mushy, try a ratio of 1 cup quinoa to 1¼ cups water. Bring to a boil, cover, reduce heat, and simmer 12 to 14 minutes or until liquid is absorbed and quinoa is tender.

List of related literature:

With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Add the lentils, bay leaves, and salt, and simmer over medium heat for 10 minutes.

“Path of Practice: Ayurvedic Book of Healing with Food, Breath and Sound” by Maya Tiwari
from Path of Practice: Ayurvedic Book of Healing with Food, Breath and Sound
by Maya Tiwari
Motilal Banarsidass Publishers Pvt. Limited, 2002

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Stir in the parsley, bay leaf, and lentils and cook to flavor with the vegetables, about 2 minutes.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Add the broth, water, lentils, diced tomatoes, bay leaf, thyme, and black pepper, and stir to combine.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

With a healthy portion of both grains and beans, this is a colorful, complete meal and yet another great way to use leftovers.

“The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet” by Alicia Silverstone, Neal D. Barnard, M.D.
from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
by Alicia Silverstone, Neal D. Barnard, M.D.
Rodale Books, 2011

This is a wonderful condiment to add to your rice and beans, and it is great served over a bed of salad greens with quinoa.

“Mama Glow” by Latham Thomas
from Mama Glow
by Latham Thomas
Hay House, 2012

Although we like to go with kale, lentils, and shallot, you can add whatever you like to the mix.

“Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free” by April Peveteaux
from Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free
by April Peveteaux
ABRAMS, 2013

In separate bowl, whisk lime juice, oil, mustard, garlic, and cumin together, then pour over quinoa mixture and toss to coat.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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27 comments

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  • Thank you Elizabeth, great refreshing recipe. All the good stuff and plenty of proteins! I will also try that tip on putting green oignons and herbs in jars of water, I throw them out too often. How long do you think we could keep that recipe in the fridge? Thanks again!

  • Always put my cilantro and parsley in water and Covered with plastic bag and in fridge now learned about the scallions good tips….Thank You. Going to make the salad.

  • I just made this with a little touch of my own and let me tell you it’s amazing!! Wow I have another way to make my quinoa now so yummy! And yes the avocado on top goes perfect with it! ��

  • Learned something new, only thing I did different was add sazon seasoning to the quinoa and put a little bit in the bowl. I also added corn and tomatoes. Taste GREAT, I know its gonna taste better tomorrow and when its it’s cold.

  • Hi, Courtney this looks fantastic. I appreciate the effort you put into making this video for us, thanks! Will def be giving it a test run tonight for dinner w/my husband and daughter. You have such a vibrant, fun personality. Looking forward to seeing more of your content! XOXO from New Orleans

  • My My My!
    I love this salad and so does my husband.
    Thank you so much for sharing.
    I’m focused on eating healthier; this is definitely a winner.
    THANKS AGAIN ������

  • I tried it last night, n it was sooo good! I ended up having to add more both to cook the quinoa thoroughly, but it still turned out amazing. Can’t wait to try ur other recipes! Thanks for sharing!! ����

  • Can’t wait to make this! It sounds delicious and it is so pretty too. One thing that kind of turned my stomach though was eating out of the bowl with your fork ( you double dipped) and then you leaned over the bowl when you tasted it so any droppings would go back in the bowl. Not a very good idea to teach others to do that ��

  • The addition of lime gives it a nice flavor. I adjusted the recipe a little to my taste but the reciper is awesome!! Thank you so much!!

  • The acid in your stomach will also release the enzymes in the garlic!..always makes stuns me when people make shit up to sound good

  • Just made this meal cant stop eating. One of the best recipe I’ve found I always look for new recipes and this is one of the best easiest yummiest. Wow thank you thank you��

  • Great recipe delicious! But please don’t re-heat in a microwave, since it destroys 100% of the nutrients in our food (I did a report on this in college I had to research 5 different sources it’s completely true):( Just re-heat the old fashioned way on the stove top in a covered pan:) Thanks for the yummy recipe!

  • Found your channel by chance, I’ve been following Tucker for a while now. Little did I know that Linda has her own cooking channel!

  • Hey Courtney. Loving the channel. Just wanted to say that I think it would really help your channel growth if you maybe did a photo shoot and then added your picture to your thumbnails.

    I don’t want to sound shallow but you’re a very pretty lady and there’s no point in hiding that fact. Your videos have excellent production values and I think getting to see the chef on the thumbnail will help with personifying your brand.

    Anywho, it’s just a suggestion. From one small youtuber to another, keep doing what you’re doing and best of luck!

  • Thanks for this! Just made it and it was great! I halved the quantities (was still heaps) but forgot to halve the spices �� Was still good, but a little salty. I didn’t have any yellow capsicum, so added some corn and some avocado, served on greens, yum!

  • Your videos are great. I love quinoa salads. Thanks for sharing. I recently started a channel cooking with vegetables. I would love for you to check it out. I look forward to seeing more of your videos!!!

  • Side note: Quinoa is a complete protein unlike alot of other plant foods. Also when you combine any type of bean with any type of grain like rice or corn you also get another complete protein.

  • Hello, I’m glad to be here, congratulations for your video. I have already subscribed to your channel and i would be grateful if you do the same. I have a cooking channel and I need support as all youtubers…have a nice day. ����

  • There are more calories in the olive oil alone than there are in everything else that you used for the recipe! It’s just fat and calories, absolutely zero nutrients ��

  • i was just putting my grocery list together, but stores in the Netherlands dont sell canned fire roasted tomatoes:( will regular canned diced tomato taste good also?

  • Thank you so much for the recipe! I added chicken like you suggested and it was so good I have never made quinoa before and I have always been anxious about making it cause I didn’t want to mess it up lol but when I followed this recipe it was so easy to make! thank you again it was amazing I will definitely be looking at your channel for more recipes ❤️

  • I know what I’m making for dinner tonight! My daughter is off today so she will be happy, for the guys I will just cook some chicken in the oven to go with it!

  • Nice healthy recipe, I wouldn’t eat a week old quinoa from the fridge if it only takes 12. mins to cook fresh thou and eating raw salt is very bad for you always add it to the cooking instead, and if you must add it then use pink or black salt. ��

  • This recipe is absolutely delicious!! I’ve done it 3 times now. My husband loves it! It feels light and healthy. Thank you so much for sharing it!

  • I like that your cooking video because it’s not rushed, it’s more enjoyable, in my opinion! I actually want to learn through these style of cooking videos instead of the quick not factual, too short videos if i have to choose. ☺️

  • my texas girl,quinoa it not mexican at all, I love your cook, but really you need to find out what it means a really mexican food.sorry you are totally lost as many of your texas people.I will show you how to cook a mexican meale because I am proudly MEXICAN

  • This guy is my favorite out of all of them. This includes all my favorite elements: fish, grains and black beans. I’m def making this over the holidays. I hope you guys post more stuff featuring this particular chef very easy to follow and he’s extremely relaxed in the kitchen.:)