Sunday, May 26, 2013

Quinoa Black Bean Salad

Quinoa (the name comes from the Spanish spelling of the Quechua name kinwa) originated in the Andes region of Ecuador, Bolivia, Colombia and Peru. It has been around for over 3,000 years, but most of us didn't know about it until it recently became a superfood. It contains essential amino acids and good quantities of calcium, phosphate, manganese, folate and protein.

Quinoa is generally cooked the same way as rice, except it has a much faster cooking time, and it can be used in many dishes. You can use it in salads, casseroles, hot breakfast cereal, stir fries, or just eat it instead of rice in any meal. Don't let the name discourage you or intimidate you. Give this salad a try and you will realize how easy to make quinoa is :)

Quinoa Black Bean Salad
Adapted from EatLiveRun

Serves 6-8



1 can black beans, drained and rinsed
1/2 red onion, minced
1 red bell pepper, diced
1/2 cup uncooked quinoa
1 cup chicken broth, vegetable broth, or water
2 ears fresh corn, kernels chopped off (no cooking) or 1 can of corn, drained and rinsed
1 avocado, diced
cilantro to taste, I used half a bunch


Juice of 1-2 limes
1-2 tbsp extra virgin olive oil
2 tsp cumin or to taste
salt to taste


First cook quinoa: rinse 1/2 cup quinoa. Bring quinoa to a boil with the broth or water (I like broth because it makes a tastier quinoa). Reduce heat and simmer for 13-15 minutes or until all the water is absorbed. Remove from heat and let cool while you prepare the rest of the ingredients.

Place all the other ingredients in a mixing bowl and toss to combine. If you are not eating all of it right away, I suggest you leave out the avocado and add it before eating.

In a small bowl, whisk all the dressing ingredients. Add quinoa to salad, then pour the dressing over the mix. Toss well and enjoy! 

Salad keeps for up to 5 days refrigerated in a sealed container. 

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