QUINOA, BLACK BEAN, AND SHRIMP SALAD (WW)
This is so flavorful. Makes a perfect quick meal. Recipe courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan and bring to boil.
- Reduce heat and simmer uncovered, 12 minutes. Stir in corn and cook until quinoa is tender, about 2 minutes longer.
- Drain off any excess water and transfer quinoa mixture to large bowl and let cool.
- Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture.
- Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture. Toss to mix well.
Nutrition Facts : Calories 432, Fat 6.5, SaturatedFat 0.9, Cholesterol 107.4, Sodium 1094.1, Carbohydrate 70.7, Fiber 13.4, Sugar 9.6, Protein 27.4
BLACK BEAN QUINOA SALAD
This quinoa salad with black beans, cilantro, and cucumber is ready in 30 minutes.
Provided by Jennksc
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
- Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Fat 11.5 g, Fiber 7.2 g, Protein 8.7 g, SaturatedFat 1.6 g, Sodium 692.1 mg, Sugar 0.8 g
MEXICAN BLACK BEANS (WW)
Make and share this Mexican Black Beans (Ww) recipe from Food.com.
Provided by lazyme
Categories Black Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.
- Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.
- Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.
- Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.
- Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.
- Remove bay leaves; stir in cilantro and serve.
- EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.
- PER SERVING: 219 Calories, 11 g Protein, 6 g Fat, 32 g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber; 4 points.
Nutrition Facts : Calories 219.3, Fat 5.8, SaturatedFat 0.9, Sodium 33.2, Carbohydrate 31.9, Fiber 11, Sugar 1.5, Protein 12
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QUINOA AND SHRIMP SALAD | RECIPES | WW USA
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Servings 4Total Time 36 minsCategory Lunch,Dinner
- Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain. (Or you can put quinoa in a sheet of cheesecloth, run water through it and then let it drain).
- Bring 2 cups of water and 1/4 teaspoon of salt to a boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.
- Combine green beans, red pepper and shrimp in a large salad bowl; stir in cooled quinoa. Combine lemon juice, broth, oil, dill, remaining 1/4 teaspoon of salt and black pepper in a cup; stir well. Pour oil mixture over salad and toss gently but well. Yields about 1 1/2 cups per serving.
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- Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain. (Or you can put quinoa in a sheet of cheesecloth, run water through it and then let it drain).
- Bring 2 cups of water and 1/4 teaspoon of salt to a boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.
- Combine green beans, red pepper and shrimp in a large salad bowl; stir in cooled quinoa. Combine lemon juice, broth, oil, dill, remaining 1/4 teaspoon of salt and black pepper in a cup; stir well. Pour oil mixture over salad and toss gently but well. Yields about 1 1/2 cups per serving.
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