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Friday, February 25, 2011

Quinoa Black Bean Salad


Side dishes plague me.  Main courses are a breeze.  Fun and easy to throw together.  What to serve with them, ugh!  The other day I served chicken cutlets and needed more.  A salad I thought and pulled open one of my many Moosewood cookbooks.  I found this recipe and it is spectacular and takes only 30 minutes from start to finish.  Make extra since it tastes great the next day.

Quinoa Black Bean Salad
from Moosewood Collection
Moosewood Restaurant Low-fat Favorites
adapted

1/3 cup red quinoa
1 cup water
1t extra virgin olive oil
4t or more fresh lime juice
1/4t ground cumin
1/4t ground coriander
2T finely chopped fresh cilantro
4T minced chives
15 oz black beans (can drained) or 1 1/2 cooked black beans
2 cups organic diced tomatoes
1 organic bell pepper diced
1 jalapeno chile minced
sea salt and freshly ground pepper to taste

~ rinse quinoa well in a sieve under cool running water
~ bring water to a boil in pot
~ add quinoa, cover and simmer on low heat until all the water is absorbed and quinoa is tender 10-20 minutes
~ cool 15 minutes
~ in a large bowl combine the oil, lime juice, cumin, coriander, cilantro and chives
~ stir in the beans, tomatoes, bell pepper, and chile
~ add the cooled quinoa
~ season with salt and pepper to taste
~ combined thoroughly
~ refrigerate until ready to serve

from our garden: cilantro, chives and jalapeno

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