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Quinoa Salad with Black Beans and Peaches

  • “Quinoa

    Ingredients:

    Dipping Sauce:

    • 6-ounce plain unsweetened soy yogurt
    • 1 tablespoon extra-virgin olive oil
    • 3 tablespoons lime juice
    • 1/2 tablespoon chopped fresh mint
    • 1/2 tablespoon garlic powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper

    Salad:

    • 1/3 cup lime juice
    • 1 tablespoon apple cider vinegar
    • 1/3 cup extra-virgin olive oil
    • 2 tablespoons minced shallot
    • 1 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper
    • 3 cups low-sodium canned black beans, rinsed and drained
    • 3 cups cooked and cooled red quinoa
    • 2 cups shredded kale
    • 1/4 red jalapeño, finely diced
    • 1/4 cup chopped fresh mint
    • 1 cup diced peaches (about 1 and 1/2 medium-sized peaches) + 1 cup sliced peaches (about 1 and 1/2 medium-sized peaches)
    • 1 (5-ounce) head radicchio, separated into leaves

    Directions:

    1. Dipping Sauce: Combine yogurt, extra-virgin olive oil, lime juice, mint, garlic powder, salt and pepper in a small bowl and set aside.
    2. Salad: Put the lime juice and apple cider vinegar in a large bowl; gradually whisk in the extra-virgin olive oil. Whisk in the shallot, cumin, salt and pepper. Add beans, cooked and cooled red quinoa, kale, jalapeño, mint and diced peaches; stir to coat. Top with sliced peaches and radicchio leaves. Serve dipping sauce on the side.

    Tips
    Quinoa: Rinse 1 cup dry red quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low, and simmer until water is absorbed, about 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Makes about 3 cups.

    Radicchio: Cut radicchio head in half lengthwise. Remove core and gently break into separate leaves.

    Yield:

    5 servings

    Source:

    Dana-Farber/Brigham and Women's Cancer Center

  • Nutrition Tip

    Quinoa is an ancient grain that dates back thousands of years but has become trendy in recent years as a gluten-free alternative. It is actually a seed with a slightly nutty taste and comes in a variety of colors. As an excellent source of protein, it boasts double the amount than the same serving of brown rice. It is considered a complete protein as it contains all the essential amino acids that our body cannot produce on its own. Quinoa is also a great source of fiber, iron, vitamin B6, magnesium, and antioxidants. Try using quinoa in place of rice in stir-fries and casseroles, add to soups and salads, or make a yummy quinoa breakfast bowl and add some nuts and fruit.

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  • Quinoa Salad with Black Beans and Peaches nutrition label
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