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Quinoa-Black Bean Salad with Ruby Cranberry Dressing

Quinoa-Black Bean Salad with Ruby Cranberry Dressing

Quinoa-Black Bean Salad with Ruby Cranberry Dressing

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  • Delicious recipe Prep time: 15 minutes
  • Delicious recipe Cook time: 20 minutes
  • Delicious recipe Servings: 8 (1 cup) servings
  • Delicious recipe Specialty: K
Nutritional Information

Ingredients

Servings:
8 (1 cup) servings

For salad:

1 sweet potato, peeled and cut into 3/4-inch cubes

1 teaspoon olive oil

1 cup Ocean Spray® Ruby Red Grapefruit Juice Drink

1 cup Ocean Spray® Cranberry Juice Cocktail

1/2 teaspoon salt

1 cup quinoa

1 can (15 ounces) black beans, rinsed and drained

1/2 cup thinly sliced celery

1/2 cup Ocean Spray® Craisins® Original Dried Cranberries

1/2 cup chopped green onion

1/2 cup smoked almonds, chopped

For Dressing:

1/8 cup Ocean Spray® Ruby Red Grapefruit Juice Drink

1/8 cup Ocean Spray® Cranberry Juice Cocktail

2 tablespoons red wine vinegar

1/3 cup extra virgin olive oil

1 teaspoon ground cumin

1 clove garlic, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Optional – for a bit of spice, add a pinch of ground cayenne

Directions

Heat oven to 400°F. Toss sweet potatoes with olive oil. Place sweet potatoes in a single layer on a rimmed baking sheet. Season with salt and pepper to taste. Bake 15 to 20 minutes, stirring twice during roasting, until potatoes are tender and golden brown.

Meanwhile, in a 2-quart saucepan, bring the juice and salt to a boil. Stir in quinoa; reduce heat. Cover and simmer for 20 minutes or until quinoa is tender. Drain. Stir in the remaining salad ingredients, except almonds.

Whisk together all dressing ingredients. Pour over salad, stirring to combine.

Serve immediately, or cover and refrigerate up to 12 hours. Stir in almonds just before serving.

Makes about 8 servings.

Per Serving:

Calories 320

Total Fat 15g (23% DV)

Sat Fat 2g (10% DV)

Trans Fat 0g

Sodium 480mg (20% DV)

Carbohydrates 40g (13% DV)

Dietary Fiber 6g (24% DV)

Sugars 14g

Protein 8g

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