Sunday, April 4

Southwest Black Bean Quinoa Salad

Quinoa Salad lasts about 3 days in the fridge and tastes great over a bed of lettuce - makes for a great left-overs lunch. Serve alongside the Chipotle Shrimp with 1/2 an avocado for a complete meal.

Serves 2

1 can black beans - rinsed
1/2 cup quinoa
1 1/2 tbsp sherry vinegar
1 1/2 tsp soy sauce
1 1/2 tsp fresh lime juice
1/2 chipotle in adobo, minced
3 tablespoons extra-virgin olive oil or grapeseed oil
3 scallions, white and light green parts only, thinly sliced
1/2 small red onion, finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped cilantro

In a medium saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Allow to sit for an additional 5 minutes, then put in a small mixing bowl and set aside.

In a medium mixing bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, bell pepper and cilantro. Season with salt, toss to combine and serve.

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