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Sunday, June 5, 2016

Black Bean Salad with Quinoa

This is a recipe I created and I absolutely love. My daughter loves it too. It's light and satisfying and great for lunch or dinner.  It is also perfect for the warmer months because if you are like me, then you prefer cooler meals when it's hot out. And this is a big batch so it will last a couple of days if it's just for you.

Black Bean & Quinoa (pronounced keen-wah) Salad

3 cups of cooked quinoa
2 cups black beans (if you use canned, be sure to rinse them well)
1 chopped bell pepper (use red and orange)
2 medium sized diced tomatoes
1 cup of organic corn
2 or 3 chopped green onion OR 1 small white onion chopped
the zest and juice of one lime
1/3 cup cilantro chopped
1 or 2 minced garlic cloves depending on how much you like garlic
organic tortilla chips1 small avocado chopped
You can add any other vegetables you like too.

If you have never cooked quinoa before, don't worry, it's really easy. One cup raw makes about three cups cooked. Measure one cup and rinse is really well. This is important because there is a bitter residue that grows naturally on quinoa. Once rinsed, add to a medium stock pot or whatever you have with a lid and three cups of water or vegetable stock if you have it. Bring to a boil, reduce heat to low, cover and let simmer for about 15 to 20 minutes.

Once your quinoa is finished, just mix everything and enjoy.