Wednesday, September 25, 2013

Black Bean and Quinoa Salad

This is my very favorite quinoa recipe. Quinoa (pronounced keen-wah) is technically a seed, not a grain and is high in protein and also gluten-free.

Black Bean and Quinoa Salad

1 can black beans, rinsed and drained
1 red, yellow, or orange pepper, finely chopped
1 small purple onion, finely chopped
6 green onions, white and light green parts only, sliced thin
1/4 - 1/2 cup cilantro, chopped
3 cups cooked quinoa. Here's how to cook quinoa perfectly every time!
1 chipotle pepper in adobo sauce, minced (I use chipotle powder)
1/4 cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp lime juice
1 Tbsp soy sauce (I use reduced sodium)
salt to taste

1. Cook quinoa. I seriously use this method every time and have never had a quinoa fail!

2. Chop and dice veggies. Mix with cooled quinoa. Add rinsed/drained beans.

3. Mix olive oil, red wine vinegar, lime juice and soy sauce and pour into quinoa/veggie mixture. Stir well. I add chipotle powder here if I haven't used a minced chipotle pepper. Chipotle has a lot of heat so go easy at first and add more gradually. Season with salt and pepper.

4. Chill and serve. We like ours cold, but it's good warm too!

5. Enjoy!

Recipe adapted from Food&Wine

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