Black Bean Quinoa Tabbouleh Salad

The Women's Nutrition Clinic hosted by Outspokin Bicycles to benefit the fundraising efforts for Camp Hopetake had a nice turnout.

Below was the night's most popular dish, the Black Bean Quinoa Tabbouleh Salad.

This fresh healthy salad is high in fiber and rich in antioxidants and phytochemicals. In addition, it is a great recipe for the ladies as it has both iron ( plus vitamin C to help absorption) and calcium, two minerals of great importance for women!

Try it out and let me know what you think!

Ingredients:

1-1.5 cups cooked quinoa

1 can reduced sodium canned black beans- drained and rinsed

1 tablespoon olive oil or flaxseed oil

2 tablespoons reduced sodium teriyaki sauce

1 tablespoons fresh ground or minced ginger

1 tablespoons minced garlic

2-4 tablespoons lemon juice

1 cup chopped tomato

1 cup fine shred fresh spinach

½ cup+ seeded/ diced cucumber

½ cup + fine chopped green onion

½ cup+ fresh chopped parsley

½ cup+ fresh fine chop cilantro

Directions:

Cook quinoa according to box directions. You can use regular quinoa or try red quinoa. Recommend chill quinoa prior to proceeding with the remaining recipe.

While quinoa is cooling, prep and chop all produce. Use the minimum amount suggested however you could always add more of you favorite green!

In a small bowl, combine oil, ginger, garlic, lemon juice and reduced sodium teriyaki sauce. You can also increase the amount of lemon, garlic or ginger based on your personal taste.

In a large mixing bowl, combine the quinoa, black beans and all chopped produce. Mix in the liquid and stir well.

Cover and refrigerate for 3-4 hours. Prior to service mix again and top with reduced fat crumbled feta cheese.

Note: This recipe was adapted from Far East Tabbouleh from Diabetic Cooking.