Quinoa Salad with Black Beans
By Wilda
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 can (16 oz.) black beans
- 1 cup quinoa, rinsed
- 3 tablespoons sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 chipotle chile in adobo, very finely chopped
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 6 scalliona, white and green, thinly sliced
- 1 small red onion, finely diced
- 1 med. yellow or red bell peper, finely diced
- 1/4 cup cilantro
Details
Preparation
Step 1
In a med. saucepan, combine the quinoa with 2 cups 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 15-20 min. Spread the quinoa on a plate to cool.
In a large bowl, whisk the vinegar, say sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended.
Rinse and drain black beans. Add beans quinoa,scallions, red onion, peppers and cilantro. Season to taste with salt. Toss and serve.
You can make ahead: Good for 3-4 days. this makes a lot for 2 people I usually only make 1/2 recipe.
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