Monday 1 September 2008

quinoa & black bean salad

As part of my 2008 Food Challenges I resolved to try out new ingredients, and in particular quinoa.

How convenient then that Melissa from Baking A Sweet Life is hosting the Let It Grain blog event with the theme "quinoa".

For those who aren't familiar with this South American grain, it is full of complete proteins, manganese, magnesium, iron, copper and phosphorus. I have blogged about it in two recipes previously: a Peruvian stew and a breakfast porridge.

In keeping with its South American origins, I am contributing a fresh Bolivian salad which could also work as a great side dish to any grilled meats or seafood.

Enjoy the recipe and be sure to visit Melissa's round-up later in the week.

Ensalada de Quinoa y Frijoles Negros (Quinoa & Black Bean Salad)
Based on an internet recipe. Serves 4 as a salad or side dish.

1 cup quinoa
2 cups water
pinch of salt
1 can organic black beans, drained
1 tomato diced
1 sprig cilantro, chopped
1 sprig parsley, chopped
½ cucumber, diced
½ avocado, diced
1 shallot, chopped
2 green onions, chopped
1 teaspoon chopped garlic
1 red chilli pepper, diced
3 sprigs parsley, chopped
3 sprigs coriander, chopped
1 tablespoon Dijon mustard
¼ cup balsamic vinegar
½ cup extra virgin olive oil


1. Rise quinoa until water runs clear.

2. Place quinoa in pot with cooking water and salt. Bring to a boil then reduce to a simmer.

3. Cover and cook for around 15 minutes then remove from heat and allow to rest for 4 minutes.

4. Fluff with a spoon to aerate (like couscous).

5. Mix all vinaigrette ingredients together in a food processor, slowly adding the olive oil at the end.

6. Combine prepared quinoa, black beans, tomato, cilantro and parsley. Pour over 1/3 cup of the vinaigrette.


1 comment:

  1. Quinoa is one of my very favorite grains. With the beans here, this is a very balanced meal in itself and just right for a warm summer day.


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