Recipe: Black Bean-and-Quinoa Salad (Naked) ++++
Black Bean and Quinoa Salad
Prep time: Approximately 3 hours or night before
Ingredients:
1 lb dried Black Beans picked over and rinsedSalt
1 cup Quinoa, rinsed
1 cubed Cucumber
1 Fuji Apple
6 roughly chopped Mint Leaves
1 cup of halves Grapes
6 scallions, thinly sliced
1 small Red Onion, finely diced
1 Yellow Bell Pepper, finely diced
1/4 cup chopped Cilantro
1/2 Lemon Juice
Dressing (Optional)-
3 Tsp Sherry Vinegar
1 Tsp Soy Sauce
1 Tsp Fresh Lime juice
1/4 cup plus 2 Tsp EVOO
Methods:
Clean and rinse the black beans
In a taller large pot, cover the beans with cold water and bring it to a boil
Turn off heat
Remove the pot from the heat and cover with a lid and set aside for 1 hour
1 hour later, drain the dark water from the beans and return them to the pot and cover with 3 inches of water
Bring it to a boil again and turn to low heat and simmer until tender or about 1 hour and 30 minutes
In the last 10 minutes, add generous salt to the beans
Then, drain the beans and let them cool
Meanwhile, combine the quinoa with 2 cups of water and a pinch of salt in a medium pot
Lightly stir and brings it to a boil
Cover the pot and simmer the quinoa over low heat until the water has been absorbed for about 15 minutes
Spread the quinoa on a plate and let cool, then refrigerate
(If use dressing) In a large bowl, whisk the vinegar, soy sauce, and lime juice
Add the olive oil in a thin stream, whisking until blended
Add all ingredients to mix and season with some salt and pepper before serving.
Notes:
The black bean and quinoa can cook the night before and or the salad can be refrigerated overnight.
It is worth the time and arrangement to make this salad. It is tasty and filling.
Skip the dressing.
Prep time: Approximately 3 hours or night before
Ingredients:
1 lb dried Black Beans picked over and rinsedSalt
1 cup Quinoa, rinsed
1 cubed Cucumber
1 Fuji Apple
6 roughly chopped Mint Leaves
1 cup of halves Grapes
6 scallions, thinly sliced
1 small Red Onion, finely diced
1 Yellow Bell Pepper, finely diced
1/4 cup chopped Cilantro
1/2 Lemon Juice
Dressing (Optional)-
3 Tsp Sherry Vinegar
1 Tsp Soy Sauce
1 Tsp Fresh Lime juice
1/4 cup plus 2 Tsp EVOO
Methods:
Clean and rinse the black beans
In a taller large pot, cover the beans with cold water and bring it to a boil
Turn off heat
Remove the pot from the heat and cover with a lid and set aside for 1 hour
1 hour later, drain the dark water from the beans and return them to the pot and cover with 3 inches of water
Bring it to a boil again and turn to low heat and simmer until tender or about 1 hour and 30 minutes
In the last 10 minutes, add generous salt to the beans
Then, drain the beans and let them cool
Meanwhile, combine the quinoa with 2 cups of water and a pinch of salt in a medium pot
Lightly stir and brings it to a boil
Cover the pot and simmer the quinoa over low heat until the water has been absorbed for about 15 minutes
Spread the quinoa on a plate and let cool, then refrigerate
(If use dressing) In a large bowl, whisk the vinegar, soy sauce, and lime juice
Add the olive oil in a thin stream, whisking until blended
Add all ingredients to mix and season with some salt and pepper before serving.
Notes:
The black bean and quinoa can cook the night before and or the salad can be refrigerated overnight.
It is worth the time and arrangement to make this salad. It is tasty and filling.
Skip the dressing.
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