Wednesday, November 10, 2010

Quinoa and Black Bean Salad

This recipe has already made an appearance on this blog. It's one that my sister, Chenae gave me. I tried it again this week, but simplified it a bit for my picky pregnant palate. I made it as instructed, but omitted the cilantro and added only black beans, tomatoes, and avocado. It was simple and delicious. It also made the BEST leftovers after the quinoa had soaked in the juices over night. I just had to share this great recipe again and give it it's very own post. It's nice to find alternative sources of complete protein, so --- thanks, quinoa. And thanks, Chenae.

Recipe from Chenae Duerden

1 cup Quinoa, rinsed
2 cups water
1-2 Limes
Olive Oil

Lettuce or Spinach
Avocado, diced
Red or Green Peppers, diced
Tomatoes, diced
Black Beans, rinsed

Rinse quinoa well under cold, running water. You'll need a fine, mesh strainer for this or you can place a paper towel in a colander. Quinoa has to be rinsed because it has this funny taste/scent if you don't. Pour rinsed quinoa into 2 cups of boiling water and turn down the heat to medium. Cook for about 10 minutes and then turn off the heat and let it sit. When you turn off the heat it might look oatmeally, but give it 15+ minutes and it will become light and fluffy. Transfer quinoa to a large salad bowl.

Chop cilantro and throw into quinoa. Squeeze fresh lime into quinoa mixture. Add salt and olive oil to taste.

The rest of the ingredients can be thrown into the quinoa, according to personal preference.

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