By far, this is the most often-requested of my recipes. That’s probably because this is one of the only things I bring to potlucks such gatherings. It’s simple, healthy, and pretty.
Full of yummy veggies:
There’s not much else to say about this, so I’ll just go into the actual recipe…
Black Bean Quinoa Salad
1 cup uncooked quinoa
1 can black beans (or if you cook them from dry, like I often do, I would say about 1 1/2 to 2 cups)
2 bell peppers (I like yellow and red the best- OR you can use about 6 of those mini sweet peppers that are so popular nowadays)- chopped
a handful of grape or cherry tomatoes, chopped (I actually used Juliets from our garden)
about 5 green onions, chopped
about 1/2 cup of chopped cilantro
1/2 cup olive oil
juice of one lime
1 or 2 jalepenos, seeds and membranes discarded, chopped
good amount of cumin (about a teaspoon, maybe more)
a couple garlic cloves, minced (or about a 1/2 teaspoon garlic powder)
1/2 to a teaspoon of salt
1. Rinse the quinoa very, very well in a fine mesh sieve.
2. Combine quinoa and one cup water in a pot. (Sometimes I use vegetable broth for extra flavor.) Cook on medium-high until boiling, then turn down to simmer at medium/medium low until all the water is soaked up. You know quinoa is done when the white membrane separates from the main grain. Rinse the quinoa in cold water, if using right away.
3. Combine the cooked quinoa with the rest of the salad ingredients.
4. For the dressing, blend all of the ingredients together with an immersion blender or a
traditional blender. If you don’t use jalepenos or garlic cloves, you could probably skip
the blending step and just whisk the ingredients.
5. Pour the dressing all over the other ingredients, mixing very well. This is better if you
let it sit for at least an hour or so in the refrigerator.