1garlic clovecut in half, or substitute ¼ teaspoon granulated garlic or 1/8 teaspoon garlic powder
1/2teaspoonsugar or agave syrup
3tablespoonsextra-virgin olive oil
To make the salad:
Rinse 1 cup quinoa and cook according to package directions to yield 2 cups cooked quinoa.
While the quinoa is cooking, soak the thinly sliced red onion in cold water for about 30 minutes. This step is optional, but it helps reduce the sharpness of raw onion.
Prepare all the salad ingredients ant place in separate bowls.
Have each person build an individual salad.
Alternatively, make a layered salad by mixing 2 cups cooked quinoa with the black beans in a large mixing bowl. Place salad greens in the bottom of a wide salad bowl, then add the quinoa mixture, then layer on the chopped vegetables and cilantro.
To make the vinaigrette:
Place all the ingredients in the jar of a blender and process until well combined, about 60 seconds.
Nutrition facts for 1 tablespoon dressing: 55 calories, 6g fat, 1g carbohydrate Weight Watchers SmartPoints for salad: 8 Weight Watchers SmartPoints for dressing: 4 points per tablespoon