It’s fresh, super easy to make (especially if you cook your quinoa in a pressure cooker), and it tastes so flavorful!. Copyright 2020 Whole Foods Market IP. Toss well to combine. It’s more or less a knock-off of Whole Foods’ lemon kale soofoo salad, but made with quinoa, though feel free to sub soofoo, which is a mix of brown rice and grains. And since product formulations change, check product labels for the most recent ingredient information. Bring 2 cups of water and quinoa to a boil over medium heat and simmer until all of the liquid has absorbed, about 20 minutes. Add warm water as needed to adjust consistency. Drain off any excess liquid, return to the pot and keep covered until other ingredients are ready. Cover, bring to a boil and then reduce to a simmer. Whisk … 3 cups water 1 1/2 cup quinoa 1 can of black beans (rinsed) 1/2 large red bell pepper 3 sprigs of green onions 1 can of corn (rinsed) 1 1/2 tablespoons red-wine vinegar This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Add tofu, lime zest and juice, curry, cumin, coriander, turmeric, cayenne and ginger. I don’t use all the quinoa for the salad and save the rest for another use. Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro. A flavorful and protein-packed salad sized for sharing. The first time I had this salad from Whole Foods I fell in love with it. Meanwhile, combine 2 tablespoons honey, lemongrass, garlic and peppers … Place apricots and soaking liquid in a food processor or blender. You should follow the advice of your health-care provider. Top with cilantro and serve. In a food processor or blender, combine the cranberries, remaining 2 tablespoons honey and lime juice and pulse several times until the cranberries are roughly chopped. If you are a bit turned off by green salads then this is your recipe! Copyright 2020 Whole Foods Market IP. I used black quinoa for this salad… Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil. Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Combined with greens, lots of vegetables, and healthy fat, quinoa tabbouleh as nutritious as it is delightful. Toss to combine and refrigerate until ready to serve. While the quinoa cooks, prepare dressing by mixing together all dressing ingredients (olive oil, garlic, oregano, cumin, salt, pepper and lemon juice) in a bowl large enough to hold both the quinoa and bean mixtures. Note: We've provided special diet and nutritional information for educational purposes. Quinoa [KEEN-wah] is a quick-cooking whole grain, supplying protein, iron, and vitamin E. Pair this side dish with simple grilled chicken or fish. Cook until tender, 15 to 20 … Put quinoa in a pot with 2 1/4 cups water. Fold the cooled quinoa into the dressing. You should follow the advice of your health-care provider. Salad. Cover, bring to a boil and then reduce to a simmer. Simmer covered for 20 minutes over low flame. The HSH deli items at Whole Foods have no added salt, oil or sugar. Kimberton Whole Foods’ Resident Recipe Developer, Colin Brett, created this Mediterranean-style Quinoa Tabbouleh Salad. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. Transfer about half of the cooked quinoa to a very large bowl. And now I present to you my version of Whole Foods Black Bean and Quinoa Salad - I think it's really the best of both worlds! Place quinoa in a small pot and cover with an inch of water. 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