What's for Dinner? Mexican Quinoa and Black bean Salad

Ingredients

1 cup Quinoa 1 cup Bob's Red Mill Textured Vegetable protein 2 Tbsp. Red Wine Vinegar 1 1/2 cup corn 1/2 red bell pepper, diced fine 1/2 yellow bell pepper, diced fine 4 scallions, chopped 1 tsp. garlic, minced fine 1/4 tsp. cayenne pepper 1/4 cup coriander leaves chopped fine 1/3 cup fresh lime juice 1/2 tsp. salt 1 1/4 tsp. ground cumin 1/3 cup olive oil

Directions

1. Rinse quinoa in a fine sieve under cold running water until water runs clear. 2. Put quinoa in a pot with 2-1/4 cups water. 3. Bring to a boil, then cover and simmer 10 minutes then add tvp and cover and simmer until all water is absorbed and grain is soft (about another 10 min). Remove from heat and cool. Fluff with fork. 4. Transfer to a large bowl and allow to cool. 5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. 6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well. 7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving. Number of Servings: 10 Recipe submitted by SparkPeople user SHELLYMB. Number of Servings: 10 Nutrition Facts Black bean and Quinoa Salad Serving Size: 1 serving Amount Per Serving Calories 215.2 Total Fat 8.0 g Saturated Fat 0.9 g Polyunsaturated Fat 0.7 g Monounsaturated Fat 4.9 g Cholesterol 0.0 mg Sodium 430.3 mg Potassium 123.8 mg Total Carbohydrate 27.3 g Dietary Fiber 7.4 g Sugars 1.8 g Protein 10.4 g