Quinoa with Black Beans and Hominy

photoThis recipe  is slightly adapted from 88 of the November 2013 issue of Ladies Home Journal. It makes 6 servings.

 

 

 

 

 

 

Quinoa with Black Beans and Hominy

For Dressing
1/4 cup canola oil
2 tablespoons  honey
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

For Salad
1 1/2 cups quinoa
2 cups low-sodium chicken broth
1/2 teaspoon salt
1 tablespoon lemon zest
1/4 cup chopped cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can hominy, rinsed and drained

For the dressing, whisk the oil, agave, lime juice, vinegar, cumin, salt, and pepper in a bowl; set aside.

For the salad, in a saucepan bring the quinoa, broth, salt, and lemon zest to a boil over medium-high heat. Reduce the heat to medium low, cover the pan and simmer until the water is absorbed and the quinoa is tender, about 20 min. Remove the pan from the heat and allow to cool for 10 min. Transfer quinoa to a large bowl and toss with the cilantro, beans, hominy, and reserved dressing. Serve warm or at room temperature.

Per serving – Calories: 368, Total Fat: 12g, Sat. Fat: 1g, Carb: 57g, Fiber: 8, Protein: 11g

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One thought on “Quinoa with Black Beans and Hominy

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