Quinoa Salad Dressed in Yassa Sauce

Quinoa Salad Dressed in Yassa Sauce
Staff Writer
Kitchens of Africa

This recipe comes from Kitchens of Africa, a line of gourmet jarred sauces that's flavors are so bold and exotic, you might just want to use it on everything you make. This sauce is completely vegan friendly, and enhances your dish with tangy, smoky, and sweet flavors. 

2
Servings
655
Calories Per Serving
Deliver Ingredients

Notes

Recipe Courtesy of Jainaba Jeng, Kitchens of Africa.

Ingredients

  • One 12-ounce jar Kitchens of Africa Yassa sauce
  • 1 1/2 Cup uncooked white or red quinoa
  • 1 1/2 Cup water
  • 1 Tablespoon oil
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium orange bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 1/2 Cup frozen corn (roasted, frozen if available; thawed)
  • 1/2 Cup finely chopped cilantro
  • Juice from 1/2 a lime
  • 2 large avocados

Directions

Pour the water into a heavy-bottomed saucepan, add quinoa and oil; stir.  Bring to a boil and immediately turn down to a low simmer.  Simmer, covered, for 20 minutes or until all the water is absorbed  and the quinoa is soft and tender

While quinoa is cooking, prepare the other ingredients.  Peel and cut avocado into ½-inch chunks, squeeze juice of ½ lime juice on to it, gently tossing to coat all the pieces.  This will prevent it from darkening and oxidizing.  Store in the refrigerator for later use.

Pour the Yassa sauce into a large mixing bowl; add bell peppers, black beans, corn, cilantro and juice of remaining lime.  Toss together and test for salt.

When the quinoa is done cooking, remove from heat source and set aside to cool for 5-10 minutes.  Fluff with a fork.  Add to the bowl of seasoned vegetables. Toss together well.  Fold in the avocados.  Serve at room temperature or use as a side dish for baked chicken or salmon.

Nutritional Facts

Total Fat
27g
39%
Sugar
6g
7%
Saturated Fat
8g
33%
Cholesterol
59mg
20%
Carbohydrate, by difference
67g
52%
Protein
36g
78%
Vitamin A, RAE
195µg
28%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
388mg
39%
Choline, total
7mg
2%
Fiber, total dietary
9g
36%
Folate, total
91µg
23%
Iron, Fe
13mg
72%
Magnesium, Mg
50mg
16%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
377mg
54%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
2426mg
100%
Thiamin
1mg
91%
Water
368g
14%
Zinc, Zn
3mg
38%

Quinoa Salad Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Salad Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.