Diabetic Side Dish of the Week – Quinoa and Black Bean Salad Recipe for Diabetics

August 30, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Quinoa and Black Bean Salad Recipe for Diabetics. To make this week’s Dish you’ll be needing Quinoa, Black Beans, Red Wine Vinegar, Frozen Corn, Green Bell Pepper, Tomato, Green Onions, Cilantro, Salt, Pepper, Ground Cumin, and Olive Oil. Side Dish or a Meal? The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Quinoa and Black Bean Salad Recipe for Diabetics
Ready in under an hour, this Quinoa and Black Bean Salad is low in calories and chock-full of fiber — and flavor!

Preparation time: 20 minutes
Cooking time: 30 minutes (cooking and cooling).

1 1/2 cups quinoa
1 can (15 ounces) black beans, rinsed and drained
1 1/2 tablespoons red wine vinegar
1 1/2 cups frozen corn
3/4 cup chopped green bell pepper
1 medium tomato, chopped
4 green onions (green and white parts), chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 teaspoons ground cumin
1/4 cup olive oil

Yield: 11 servings
Serving size: about 3/4 cup

1 – Bring 3 cups of water to a boil in a two-quart saucepan. Add quinoa and bring back to a boil. Cover and cook over medium heat for about 12 minutes or until the quinoa has absorbed all of the water. Remove from heat and fluff. Let cool slightly.

2 – While the quinoa is cooking, toss beans with vinegar, corn, green pepper, tomato, green onions, and cilantro in a large bowl. In a small bowl, whisk together lime juice, salt, black pepper, cumin, and oil. Add the cooled quinoa to the vegetables and drizzle the dressing over salad. Toss to combine. This salad may be made one day ahead, covered, and chilled.

Nutrition Information:
Calories: 170 calories, Carbohydrates: 26 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 190 mg, Fiber: 4 g

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Saturday’s Chili – Vegetarian Chili with Cilantro

October 10, 2015 at 5:09 AM | Posted in chili, CooksRecipes, Saturday's Chili | 1 Comment
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This week’s Saturday’s Chili is a Vegetarian Chili with Cilantro. It’s a Vegetarian Chili with Wine, Pinto or Kidney Beans and fresh Cilantro among the ingredients. It’s from one of my favorite Recipe websites, CooksRecipes. Cooks has a fantastic selection of all different types of recipes, check it out soon! http://www.cooksrecipes.com/index.html



Vegetarian Chili with Cilantro

A hearty, wine-infused vegetarian chili with pinto or kidney beans and fresh cilantro.Cooksrecipes 2

Recipe Ingredients:

3/4 cup dry red wine
1 cup thinly sliced onion
1 cup chopped red or green bell pepper
3/4 cup chopped celery
3 garlic cloves, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups warm water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
Sour cream for accompaniment (optional)

Cooking Directions:

1 – Place wine, onion, bell pepper, celery and garlic in large skillet. Cook over medium-high heat for 6 to 8 minutes or until vegetables are tender.
2 – Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
Makes 6 servings.


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