Quinoa & Black Bean Salad with Apricots

Quinoa & Black Bean Salad with Apricots

Serves 4; Prep time: 30 minutes


  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 2 cups low-sodium vegetable or chicken broth or 1 cup if using couscous
  • 1 cup quinoa or whole wheat couscous
  • ¼ cup dried apricots, chopped
  • 1 dash of cinnamon
  • 1 cup canned black beans (drained and rinsed well)
  • 2 Tablespoons chopped parsley or cilantro
  • Salt & Pepper to taste
  1. Heat the oil in a medium-sized saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally.
  2. Add broth and bring to a boil.
  3. Stir in quinoa, apricots, and cinnamon.beans
  4. Reduce heat, cover, and let simmer until the quinoa is cooked through, about 20 minutes.
  5. Remove from heat. Stir in the beans and parsley. Season lightly with salt & pepper if needed.

Per ¾ cup serving: 248 Cal; 4 g Fat; 240 mg Sodium; 43 g Total Carb; 7 g Fiber, 10 g Pro

Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities. 


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