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Saved 7/05/12 to Healthy Recipe Group

Sweet ‘N Tangy Barbecue Quinoa Bean Salad


Yield: 4 servings | Prep Time: 15 min | Cook Time: 15 min
Perfect for your summer barbecues, this salad's secret sauce takes your love of quinoa to a whole new level & will turn haters into evangelists.

 Sweet ‘N Tangy Barbecue Quinoa Bean Salad

INGREDIENTS
Quinoa Bean Salad
Use organic ingredients when possible
* = good source of fiber

  • 1 cup dry quinoa *
  • 2 cups vegetable broth or filtered water
  • ½ cup red onion, chopped *
  • ½ cup red pepper, chopped *
  • 1 cup frozen corn kernels *
  • 1 cup cooked black beans *
  • ¼ cup fresh parsley, stems removed
  • ¾ cups prepare barbeque sauce (recipe below)

Barbecue Sauce

PREP
If soaking your quinoa, allow an 8-24 hour soak in filtered water. Drain, rinse, and decrease the water/broth you are using by about 1 cup (using 3 cups instead of 4) and simmer time (see below).
1. In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil. Reduce heat, cover, and simmer until quinoa softens and liquid evaporates – about 15-20 minutes.
2. While quinoa is cooking, prepare barbeque sauce by melting butter or oil in a small saucepan over medium heat. Add onion and garlic and season with salt and pepper. Cook until soft, about 2 – 3 minutes. Add ketchup, vinegar, Worcestershire sauce, and spices. Bring to a simmer and cook, stirring occasionally until slightly thick, about 5 minutes. Set aside.
3. Once quinoa has softened and liquid has evaporated, remove from heat, cool, and place in a large bowl. 4. Add remaining ingredients, barbeque sauce, and mix gently to combine.
Note: Recipe can be easily doubled, tripled, and beyond. Cook once, eat A LOT.  
 
For this and other fiberlicious recipes, visit www.fortheloveoffiber.com.

Nutrition Facts

Serving Size: ¼ of Recipe

  • Calories: 352
  • Total Fat: 5g
  • Saturated Fat: 1 g
  • Cholesterol:  4 mg
  • Sodium: 570 mg
  • Total Carbohydrate: 67 g
  • Dietary Fiber: 10 g
  • Sugars: 15 g
  • Protein: 13 g

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