After splurging for the past several weekends (’tis the season, amirite?), I was craving something really healthy. I had some unused quinoa in my cupboard so I hopped on the google machine and searched for some recipes.
I like veggies, I like black beans, and I love simple flavors that mix together and create a party in my mouth. It was a no-brainer to choose this quinoa black bean salad recipe from Savvy Vegetarian.
Here’s the easy-to-read, ad-free, copy/pasta version from the site:
- 1 cup quinoa
- 1 1/2 cups cold water
- 2 cups (1 can) cooked black beans. If using canned beans, drain and rinse well
- 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
- 2 garlic cloves, minced, OR 1 tsp garlic powder
- 1/2 cup chopped celery
- 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
- 1 cup chopped fresh yellow or green beans
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 medium ripe tomato
- 1 cup chopped cucumber
- 1/4 cup sliced olives
- 2 Tbsp chopped fresh cilantro or basil
- 1/4 cup chopped scallions
- 3 Tbsp freshly squeezed lime juice (juice of 1 lime)
- 2 Tbsp olive oil
- 1/2 tsp salt
- Fresh ground pepper
- The quinoa can be made ahead of time and refrigerated
- Rinse quinoa and drain through a large fine mesh strainer
- Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
- Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
- Remove from heat and allow to sit 5 minutes covered
- Fluff quinoa gently with a fork and set aside to cool
- If using canned beans, drain, rinse and set aside to drain
- Sauté jalapeno, fresh garlic, in 1 tsp olive oil until garlic is slightly browned
- Add the celery, carrot, green beans, green & red peppers and sauté 5 minutes
- Add the cumin and coriander, cook and stir 2 minutes
- Blend dressing ingredients with a whisk or shake in a jar
- Add quinoa, black beans, sautéed veggies, tomatoes, cucumber, fresh minced cilantro or basil, scallions, to a large bowl
- Pour on dressing and stir gently to combine. Adjust salt and pepper to taste
- Serve quinoa salad warm, or cover and chill
I used 3/4 C. of quinoa and 1/4 C. of orange lentils instead. I also used a rice cooker instead of the stove top.
Of course, I’m no hippy so I added scrambled eggs to the equation. They started out on the side and ended up all mixed together.
Let me know if you try it and what you think!
Don’t Miss Your Chance
I was stuck in Corporate America for 9 years. I was miserable.
Then I took control.
You can too, and it starts right here.