I have forgotten in all my rush to be a social media queen that I am supposed to post a weekly recipe. While I usually post a soup recipe this week it will be this yummy quinoa (KEEN wa) salad.
I am looking for ways to use a couple of pounds of organic quinoa that I found while cleaning out my kitchen. It is now in the freezer awaiting great recipes. I think this one is really good.
Black Bean and Quinoa Salad
1 can organic black beans
1 cup quinoa, rinsed well (Use 1 1/2 cups if you are eliminating the black beans)
1 tablespoon apple cider vinegar
1 1/2 tablespoons coconut aminos
1 tablespoon freshly squeezed lime juice
1 Small chipotle in adobo, minced
1/4 cup plus 2 tablespoons olive oil
6 scallions, thinly sliced
1 small red onion, finely diced
1 yellow pepper, finely diced
1/4 cup chopped cilantro
2 medium tomatoes, diced (optional)
Drain and rinse the black beans.
Place quinoa in a saucepan with 2 cups water (or three cups if you are eliminating the beans and doubling the quinoa.) Bring to a boil, lower heat, cover and cook for about fifteen minutes, just until all the water is absorbed. Remove from the heat, pour into a wide shallow bowl and allow to cool.
In a large bowl whisk the vinegar, and coconut aminos. lime juice, and chipotle pepper, along with a pinch of salt. Add the olive oil, slowly, whisking constantly until dressing is well blended.
Add the black beans (if using), quinoa,scallions, red onion, bell pepper and cilantro. Season to taste with additional salt, freshly ground pepper and more lime juice if needed. Toss well to combine.
This can be served as a side dish, or as a light meal. Serve it over a bed of mixed greens topped with diced tomatoes and chunks of avocado.
Notes: I remember that I didn’t use onions. That will be added next time. I used garlic and feta cheese. I love avocado but did not have one. My sister made it with zuchini, ever so thinly sliced. I didn’t use coconut aminos or black beans. It was still delicious. I am making it again this week. I might spring for the other ingredients.
This recipe is from Doug Kaufman’s Cooking Your way to Good Health.
I hope you enjoy this dish.