Quinoa with Black Beans
2 cups vegetable broth
1 cup quinoa
2 Tablespoons olive oil
1 teaspoon white balsamic vinegar
1 garlic clove, minced
1 teaspoon sugar
2 teaspoons lemon rind
½ teaspoon black pepper
1 cup chopped basil
1 can (15 oz) reduced sodium black beans, drained and rinsed
1 cup chopped tomato
Bring vegetable broth and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer about 12 minutes or until quinoa is tender and all the liquid is absorbed.
While quinoa cooks, prepare the dressing. Wisk together olive oil and next 5 ingredients (through black pepper).
Place quinoa in a bowl. Add the dressing, basil, black beans, and tomato, stirring to combine.
Yield: 6 servings
Nutrition facts: Calories 220, Fat 7 g, Saturated fat 1 g, Monounsaturated fat 4 g, Polyunsaturated fat 2 g, Protein 8 g, Carbohydrate 35 g, Fiber 6 g, Cholesterol 0 g, Iron 3 mg, Sodium 398 mg