Quinoa & Black Bean Salad with Apricots
Serves 4; Prep time: 30 minutes
Ingredients:
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 2 cups low-sodium vegetable or chicken broth or 1 cup if using couscous
- 1 cup quinoa or whole wheat couscous
- ¼ cup dried apricots, chopped
- 1 dash of cinnamon
- 1 cup canned black beans (drained and rinsed well)
- 2 Tablespoons chopped parsley or cilantro
- Salt & Pepper to taste
- Heat the oil in a medium-sized saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally.
- Add broth and bring to a boil.
- Stir in quinoa, apricots, and cinnamon.
- Reduce heat, cover, and let simmer until the quinoa is cooked through, about 20 minutes.
- Remove from heat. Stir in the beans and parsley. Season lightly with salt & pepper if needed.
Per ¾ cup serving: 248 Cal; 4 g Fat; 240 mg Sodium; 43 g Total Carb; 7 g Fiber, 10 g Pro
Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment and don’t forget to join the private Facebook group “Ingredients For Healthy Families” more information here.