I found this recipe in an old Weight Watchers folder, dated 1997. I don’t think I knew what quinoa was in 1997, but recently we have enjoyed eating this high protein grain-type food. This salad is excellent; you would hardly know it’s a Weight Watchers recipe, it tastes so good. 1 cup = 2 Points®. Only the beans and quinoa have a Points® value; all the other ingredients are “free.” You may use canned diced tomatoes as long as you drain them well. Even cook your own beans – measure 1 1/2 cups cooked. I double the recipe when I take it to a pot-luck.
Ingredients:
- 1/3 c
dry quinoa
- 1 c
water
- 4 tsp
fresh lime juice, or more to taste
- 1/4 tsp
ground cumin
- 1/4 tsp
ground coriander
- 2 Tbsp
finely chopped fresh cilantro
- 2 Tbsp
minced scallions
- 15 oz
can black beans, rinsed and drained
- 2 c
seeded and diced fresh tomatoes
- 1 c
diced red bell pepper
- 1 Tbsp
minced fresh or canned green chilies
- 1-2 pinch
salt and pepper, to taste
Instructions:
- Rinse the quinoa. Boil the water; add quinoa, cover, and simmer about 15 minutes, until all the water is absorbed. Uncover and cool for 15-20 minutes.
- Combine lime juice, cumin, coriander, cilantro, and scallions in a large bowl. Stir in beans, tomatoes, bell peppers, and chilies. Add the cooled quinoa, salt, and pepper to taste.
- May be served at room temperature, or chilled 2 hours if desired. Keep leftovers refrigerated.
