This summery, healthy salad tastes bright and spicy (or not, if you prefer). We had it with sesame beets (last post), and it was a great dinner.
Quinoa is actually a seed, not a grain, so it’s very high in protein. If large quantities of quinoa upset your stomach, try washing it very well prior to cooking with it – quinoa naturally has a saponin coating, which protects it against pests. The saponin can upset some people’s stomachs, and rinsing the quinoa under water rids it of the saponin.
This recipe serves 4 as a side dish, and is from the Moosewood Restaurant Low-Fat Favorites.
1/3 cp quinoa, rinsed in a sieve
1 tsp olive oil
4 tsp lime juice or more to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tb chopped cilantro or more to taste
2 tb minced scallions
1 1/2 cps cooked or canned black beans
2 cps diced tomatoes
1 cp diced bell peppers (green are the cheapest)
2 tsp minced fresh green chiles or more to taste
salt and pepper to taste
lemon or lime wedges (we left this out, and it was still tasty)
1. Boil a few cups of water in a saucepan, add the quinoa, and cook until tender (the little tail spirals away from the quinoa seeds when they are ready), 10-15 minutes, and drain and cool.
2. Combine everything in a bowl and refrigerate until ready to serve. Garnish with lemon or lime wedges.