Quinoa Salad w/ Lime, Avocado & Black Beans
Quinoa with Black Beans and Avocado
Note: Quinoa is a staple like couscous, rice or lentils. It is easy to cook, very healthy and delicious and easy to transport for a picnic or pot luck! I serve it at room temperature.
1 1/2 cups quinoa (can be bought at Trader Joes)
2 cups canned black beans, rinsed
1 1/2 tbsp red-wine vinegar
3/4 cup finely chopped red bell pepper, seeded
2 tbsp pickled jalapeņos, minced
1/3 cup finely chopped cilantro
2 ripe yet firm avocados, chopped
Salt and Pepper to taste
about 5 tbsp fresh lime juice
1/2 tsp ground cumin (or to taste)
1/4 cup olive oil
Cooked Chopped Chicken (optional, if you want a heartier, main course dish)
Place quinoa in a medium sized bowl and cover with cold water. Rub grains together with your hands and let them settle about 30 seconds. Pour off water and drain quinoa in a very fine seive or chinois. Repeat this step 5 times (soaking, rubbing, then rinsing), until water runs clear.
In a saucepan, bring quinoa and 2 1/2 cups salted water to a boil. Simmer quinoa with the lid on for 10-15 minutes over medium-low heat until all the water is absorbed. Drain quinoa in sieve and rinse under cold water.
While quinoa is cooking, toss beans in a large bowl with vinegar and salt and pepper to taste. Add quinoa, avocado, bell pepper, jalapeņos, cilantro, lime juice, cumin, olive oil and salt/pepper to the large bowl and toss well.
Salad may be made 1 day ahead. Bring salad to room temperature before serving.
Serves 8 as a side dish or 4 as a main course.
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