Month: March 2016

Whenever I talk to my mom and she is raving about a recipe, I know it’s going to be good. I learned almost everything I know about cooking and baking from her, and trust her opinion on all things cooking. She sent me this recipe for a black bean and quinoa salad recently, and I have already made it multiple times and love it! 

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You could easily modify this recipe to add whatever you have around, and season to your preferences.

One other note- this recipe calls for dry black beans, but I am sure you could substitute them for canned if you don’t want to go though the soaking process. 

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Black Bean Quinoa Salad
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Prep Time
1 hr 30 min
Cook Time
1 hr 45 min
Total Time
3 hr 30 min
Prep Time
1 hr 30 min
Cook Time
1 hr 45 min
Total Time
3 hr 30 min
Ingredients
  1. 12 ounces dried black beans, picked over and rinsed
  2. Salt
  3. 1 cup quinoa, rinsed
  4. 3 tablespoons sherry vinegar
  5. 1 tablespoon soy sauce
  6. 2 tablespoons fresh lime juice
  7. 1 chipotle in adobo, minced (or more if you’re brave!)
  8. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  9. 6 scallions, white and light green parts only, thinly sliced
  10. 1 small red onion, finely diced
  11. 2 yellow bell peppers, finely diced
  12. 1/4 cup chopped cilantro
Instructions
  1. In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.
  2. Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.
  3. Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.
  4. In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.
Adapted from Food & Wine
Adapted from Food & Wine
Candor and Rose http://candorandrose.com/

 

 

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