quinoa black bean salad

quinoa black bean saladThis 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.

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