Best Quinoa Black Bean And Shrimp Salad Ww Recipes

QUINOA AND SHRIMP SALAD

Steps:

• 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.

QUINOA, BLACK BEAN, AND SHRIMP SALAD (WW)

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.

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
• While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
• Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
• Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
• (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

MEXICAN BLACK BEANS (WW)

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.

QUINOA AND BLACK BEAN SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

QUINOA BLACK BEAN AND VEGETABLE SALAD

Steps:

• Prepare quinoa with water and let cool.
• Chop all the vegetables and toss with the quinoa and black beans.
• Place lime juice, lime rind, salt, garlic, olive oil, and cilantro in a bowl and whisk it until blended then pour it over the salad and toss.
• Serve cold.