Quinoa and Black Bean Salad

If you haven't tried quinoa (keen wah), here is a great recipe to start you off. This salad is tasty, crunchy, healthy and different from your everyday type of salad. Great thing to take in your lunch or to a work pot luck.

It has the highest protein profile of all the grains, has more calcium than milk and is a good source of iron, phosphorous, B vitamins, and vitamin E.


1 cup quinoa, rinsed
2 cups veg stock or water


for dressing:

2 tbsp lime juice (1 lime)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

for the salad:

1 tbsp olive oil
1/2 cup yellow onion, diced
1/4 cup red pepper, diced
1 medium to large carrot, diced
3 green onions, white and 3 inches of green part, chopped
1 stick celery, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp sea salt
1/2 cup cilantro, rough chop
1 can black beans (preferably Eden brand) rinsed and given a lemon and salt spritz


1. In a medium sized soup pot bring stock and quinoa to a boil. Reduce to simmer, cover and cook for 12-15 minutes until all of the liquid is gone. Spread quinoa onto a cookie sheet, rake with a fork and let it cool.

2. Combine lime juice, 2 tbsp of olive oil, salt and pepper in jar; shake to mix.

3. Heat 1 tbsp of olive oil in a small saute pan, saute yellow onion for 2 minutes, add red pepper and carrot, saute 2 mins, add spices and saute 2 mins.

4. Toss gently to combine quinoa and beans, onion mixture, green onions and celery, then cilantro. Toss in enough dressing to coat. Serve at room temperature.

Serve with avocado if desired.

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