Salads: T&C Ocean Club Resort Quinoa Salad in a Blistered Red Pepper Bowl

By JoFClark

Ingredients

• 3/4 cup white Quinoa (5 oz dry)
• 1 1/2 cups water
• 1 medium onion finely chopped
• 2 teaspoons ground cumin
• 2 tablespoons fresh lime juice
• 4 tablespoons olive oil
• Fresh ground pepper
• 15 oz black beans canned or fresh cooked
• 1 small red bell pepper diced
• 1/2 cup finely chopped cilantro
• 6 cleaned and rinsed red peppers

Preparation

Step 1

1 Place the Quinoa in a medium saucepan with a pinch of salt and required water and bring to a boil. Cover and simmer until the water is absorbed, about 15 minutes. Spread the cooked Quinoa on a baking sheet and cool in a refrigerator about 20 minutes.

2 In small saucepan saute the onion and ground cumin in two tablespoons of the oil when finished, place in a bowl and add the lime juice, remainder of the oil, salt and pepper and mix.

3 Add the black beans, bell pepper, cilantro to the sauce pan mixture and season to taste with salt and pepper. Mix all ingredients in a bowl and let stand for 5 minutes.

4 Blister red bell peppers over the bar-b-que or stove elements and let stand 5 minutes. Stuff the peppers with the salad and serve cold or hot. If served hot a delightful addition is melted pepper jack cheese on the top.