Black Bean and Black Quinoa Salad
Servings
4Serving size
about 2 cups saladThis recipe can easily be multiplied or halved and keeps well, refrigerated, for 3-4 days.
Ingredients
| 2 cup Water |
| 1 tsp.. Ground cumin |
| 1 tsp. Paprika |
| 1/4 tsp., ground Black pepper |
| 1/4 tsp., leaves Dried oregano |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 cup Quinoa, uncooked (black quinoa) |
| 2 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1/2 pepper Poblano Pepper (seeded and diced) |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp. Reduced fat mayonnaise |
| 1/4 cup Reduced fat sour cream |
| 1 Tbsp. Olive oil |
| 1/2 lime yields Lime juice, raw |
| 1 tsp. Lime zest (minced) |
| 1/4 tsp. Salt |
| 1 medium Yellow bell peppers (seeded and diced) |
| 1 medium Red bell peppers (seeded and diced) |
| 2 Medium stalk Celery, raw (diced) |
Instructions
When the water boils, add the quinoa, stir, and reduce the heat to simmer.
Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.
When the quinoa is cooked, place it in a large mixing bowl, add 1 teaspoon of olive oil and the black beans, fluff, and place in the refrigerator to chill.
While the quinoa is cooking, place the pepper, cilantro, garlic, sour cream, olive oil, lime juice, lime zest, salt, and fresh ground black pepper in a blender and puree until smooth.
Place in the refrigerator to chill.
After the dressing and the quinoa are chilled, add the yellow pepper, red pepper, and celery to the bowl with the quinoa.
Add the dressing and fold together.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a terrific summer salad with flavors from a Peruvian dish that I love. Cooking the quinoa with the spices will infuse the flavors better than adding them straight to the salad bowl after the quinoa is cooked.