Quinoa Black Bean Salad

Mexican Style Quinoa Salad Recipe, Serve Warm or Chilled

This delicious quinoa salad has a mexican flavor, with black beans, lime, cilantro and jalapeno. It's a great one dish meal, and goes well with tortilla chips & salsa, or guacamole

Quinoa is gluten free, and has more fat than most grains. Unlike wheat or rice, quinoa is a good source of lysine.

Quinoa is a good source of complete protein, vitamins and minerals, with a nutty flavor and texture similar to rice.

4 - 6 Servings: Quinoa black bean salad keeps well. Serve warm or chilled.

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans. If using canned beans, drain and rinse well
• 1/2 cup chopped celery
• Optional: 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
• Optional: 1 cup chopped fresh yellow or green beans
• 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
• 2 garlic cloves, minced, OR 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 green pepper, sliced thin
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 Tbsp chopped fresh cilantro or basil
• 1/4 cup chopped scallions
• Optional: 1 large ripe tomato
• Optional: 1/2 cup sliced olives
• Dressing:
• 2 Tbsp freshly squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• Fresh ground pepper
• Pinch cayenne or chili powder

Directions

1. The quinoa can be made ahead of time and refridgerated
2. Soak the quinoa 1/2 hour in cold water
3. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
4. Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
5. Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
6. Remove from heat and allow to sit 5 minutes covered
7. Fluff gently with a fork and set aside to cool
8. Sauté jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
9. Add the green and red peppers and sauté briefly
10. Add the cumin and coriander, cook and stir 5 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine sautéed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
13. Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill

Helpful Quinoa Hints:

• Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Quinoa is coated with saponin, which will give it a bitter taste unless you rinse it - those tiny flaky bits in the rinse water are the saponin
• Because of it's high protein and oil content, quinoa is a satisfying meal with a few nuts or beans and veggies added (see recipes below)

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More Grain Salad Recipes From Savvy Vegetarian

Asian Noodle Salad Black Bean Corn Salad Mango Quinoa Salad Mediterranean Rice Salad Quinoa Salad Red Lentil and Rice Salad Tabouleh Middle Eastern salad

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