Description:
This is nice salad for the summer. It's super easy to make and it's great for picnics. I had it last night with a side of sauteed spinach. For lunch today we used the leftovers to make a burrito by putting it in tortilla's with added avocado. This recipe is from the Moosewood Cookbook. In case you're not familiar with it, quinoa is a chewy grain that is high in protein that is popular in South America.
Ingredients:
1/3 C. dry quinoa
1 C. water
1 tspn olive oil
4 tspn fresh lime juice, or more to taste (i used it from the bottle)
1/4 tspn ground cumin
1/4 tspn ground coriander
1 Tbsn finely chopped fresh cilantro
2 Tbsn. minced scallions
1-1/2 C. cooked black beans (one 15-oz. can)
2 C. diced tomatoes (or one 24-oz. can, drained and diced)
1 C. diced bell pepper (red, green, yellow or a mix)
2 tspn minced fresh (or canned) green chiles (optional)
salt and black pepper to taste
lemon or lime wedges (optional)
Directions:
Rinse quinoa well in a sieve. Boil the water, add quinoa, cover, and simmer about 10-15 minutes, until all the water is absorbed. Cool 15 minutes.
Combine oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in beans, tomatoes, bell peppers, and chiles. Add cooled quinoa, salt and pepper to taste.
Refrigerate until ready to serve.
Garnish with lemon or lime.
Dear Tracy,
ReplyDeleteThx for ur recipes but u know some of the ingredients. Are not available in our country like avocado , quinao and etc, I wish I could cook one of the delicous foods u mention here. I think avocado must be a tasty fruit coze I have a cook book which has applied avocado in many of its foods( for babies).
you're welcome. the avocado was optional. maybe you could make it using rice instead of some other type of grain.
ReplyDelete