I take absolutely no credit for any food on this blog! Every delicious recipe was created by someone else, and they are given credit on each post. This blog is simply here so Karen Parrott can continue to add to her binder and progress on her journey to becoming a master Chef!
Thursday, April 26, 2012
Creative Use for Black Beans #2: Quinoa, tomatoes, and black bean salad.
Notes: I used balsamic vinegar, and did not use any sugar...it really doesn't need it. I also only did 2T of olive oil, 2 tomatoes, and most DEFINITELY use the cilantro! Cilantro makes everything better.
This is a simple but delicious salad made from quinoa, black beans and tomatoes.
1 cup quinoa
dash of salt
3 tbsp olive oil
2 tbsp vinegar
2 tbsp lemon juice
1 tbsp sugar
Salt and pepper to taste
1 can of black beans
2 to 3 tomatoes
Fresh Herbs (optional – I like using cilantro)
Rinse the quinoa, then cook in a medium pot with 2 cups of water and a dash of salt. (If you need more detailed instructions, read How To Prepare Quinoa ). Cook the quinoa covered for about 10 minutes or so or until all the water is absorbed and the grain is tender. Allow it to cool.
Make the dressing by combining the oil, vinegar, lemon juice and spices.
Cut the tomatoes into chunks and add them to the dressing in a medium sized bowl. Chop the onion finely and add it as well. If you happen to have a bell pepper or some celery that needs to be used up, feel free to chop it and throw it in as well.
Open the can of black beans and pour the beans into a strainer. Rinse them with plenty of water. Give the excess liquid a minute to drain off completely, then pour the black beans into your salad bowl.
Add the quinoa and fresh herbs and gently toss it until everything is mixed well. Serve at room temperature, or chill in the fridge until you are ready to eat.