June 5, 2012

Quinoa and Black Bean Salad

This nutritious dish is great as a vegetarian main dish or as a side dish to grilled chicken. It can be enjoyed warm or chilled. Enjoy!

1 cup quinoa, rinsed
3 TBS rice wine or red wine vinegar
1 TBS soy sauce
1 TBS fresh lime juice
1 chipotle in adobo, minced
3 TBS olive oil
1 (15 oz) can of black beans, drained and rinsed
6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow or red bell pepper (or a combination), finely diced
1/2 - 3/4 cup chopped fresh cilantro

In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15-20 minutes. Let cool.

In a large 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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