Quinoa and Blackbean Salad

I adore quinoa.  It is a small grain that has been eaten for hundreds of years.  It is high in fiber and nutrients and is free of gluten.  Several years ago I had my first taste at a great sandwich place in downtown Boise.  That intriguing side salad made such an impression that I have reproduced it several times.  This recipe has a decidedly Latin swing but with slight adjustments you can spin it any way you like.


Put one cup quinoa in a large bowl and cover with cold water.  Let this soak for an hour.  Using a small screen sieve, pour out the water and rinse the quinoa in running water for 30 seconds.  Put quinoa into a med. saucepan and cover with water by ½ in.  Bring the quinoa and water to the boil, add ½ tsp. salt, cover saucepan and cook for 10 min., or until quinoa is tender to the bite.  When tender, remove from heat and let any extra water be absorbed.   Let cool and refrigerate.

While the quinoa is cooling make the dressing.

Honey-Lime Dressing

juice from 2 limes, measuring ¼ c.

¼ - ½ t. salt

½ t. garlic powder

1 heaping teaspoon cumin

¼ - ½ t. chili powder

1 tb. Honey

¼ c. olive oil

Put all ingredients except the olive oil into a med. bowl.  Mix well, until honey is dissolved and incorporated into the juice.  Taste and adjust any seasonings.  Add the oil and whisk the dressing until emulsified. 

Now open a can of black beans and rinse and drain them well.  Add them to the quinoa.

For a colorful and delicious salad add diced red, orange and/or yellow peppers and celery to your salad.  I always wash and add the leafy green tops of the celery too.

Stir in your dressing and adjust any seasoning.  Wash and mince fresh cilantro and add it to your salad.

 

Perfect.

 Ingredient list for salad:

1 cup quinoa (I use a mix of red/black and white quinoa because it's colorful.)

1 can black beans, drained and rinsed well

1 red pepper, diced

1 orange pepper, diced

1 green pepper, diced

4 stalks celery, diced

¼ c. fresh cilantro, minced

Quinoa is a very versatile grain and takes on a variety of flavors very well.  I have made this salad substituting red kidney beans or garbanzo beans for black beans and used a variety of fresh vegetables, what ever I had on hand.  I have also used various dressings, all citrus based, but with different flavor profiles.  It is fun to mix it up.

Panic Meals IV

I always have canned black beans and tomatoes on hand, they can be used instantly in so many ways to create delicious, hearty meals.  One of our favorites is Caribbean Black Beans with Rice.  I found this recipe so many years ago that I have forgotten the original source but when I first read it I had to try it.  I was especially intrigued with the combination of ginger, allspice and orange juice.  I was a newbie with exotic tropical spices and just had to try it.

 Rice:

1 cup rice

2 cups water

1 tsp. salt

1 TB. EVOO

Sauce: 

2 TB EVOO

1 onion, diced

4 cloves garlic, minced

1 TB fresh ginger, minced

1 tsp. thyme

½ tsp. allspice

salt to taste

1 TB Tabasco or ½ tsp. red pepper flakes

1 15 oz. can whole tomatoes

1 15 oz. can black beans, drained and rinsed

½ c. orange juice

2 TB fresh cilantro, chopped

Combine all ingredients for rice in a medium saucepan with a tight fitting lid.  Bring the mixture to a boil, reduce heat to create a low simmer and cover with a tight fitting lid.  Check in 15 min.  If rice is not done, replace lid and continue cooking and checking at five minute intervals.  Keep an eye on the water level, you may need to add a tablespoon or two.

Meanwhile put a large sauté pan on medium high heat and film the bottom with the EVOO.  When the oil is ready add the onions and a bit of salt and sauté until they are tender and translucent.  Add the garlic, ginger, thyme and allspice and cook until fragrant, 30 seconds to a minute.  Add the Tabasco and tomatoes and cook for 3 min.  Add the black beans and orange juice and bring the sauce to a simmer.  Remove from heat and garnish with fresh cilantro.  Serve in warm shallow bowls over rice.