Wednesday, July 10, 2013

Recipe: Warm Quinoa, Black bean salad

Every once in a while it's a good thing to go meatless, some might even say vegan. Everything in moderation right?

This is a pretty quick and easy salad that I am certain I stole from somewhere but cannot find the original pre-tweaked recipe anywhere.

We've added corn, tomatoes, zucchini, green onions, cheese, sour cream, yogurt, chicken, steak and pork to this at various times all with great success. The leftovers are also great wrapped up in a tortilla and served as a burrito as well.

Warm Quinoa, Black bean salad
Total Time 20 minutes
Active Time 10 minutes

1/2 Cup rinsed quinoa
1 Cup water
1 Cup cooked black beans (about half a can)
2 tablespoons roasted almonds chopped
1/4 cup minced parsley
1 avocado

1 Tablespoon orange juice
3 Tablespoons olive oil
1/2 tsp cumin
salt and pepper to taste


  1. Bring Quinoa and water to a boil in a medium sauce pan then cover and turn to a low simmer, cook 15 minutes.
  2. While the quinoa is cooking whisk together the dressing ingredients
  3. After 15 minutes remove the lid and check the quinoa. If there is water remaining turn up the heat and leave the lid off to cook it off. If the quinoa is undercooked add a tablespoon or two of water and cook 2 minute minutes or till tender.
  4. After Quinoa is cooked add the black beans, dressing, almonds and parsley, stir to combine.
  5. Top with cubed avocado.
Makes 2 servings
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