Quinoa (pronounced "keen-wah") is a whole grain with origins in South America. It is combined in this recipe with black beans, savory vegetables, and spices for a cold salad that is light and refreshing. This salad is high in protein and can be served as a main or side dish.
Makes: 6 servings
Ingredients:
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1/2 cup quinoa (dry)
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1 1/2 cups water
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1 1/2 tablespoons olive oil
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3 teaspoons lime juice
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1/4 teaspoon cumin
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1/4 teaspoon coriander (ground, dried cilantro seeds)
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2 tablespoons cilantro (chopped)
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2 scallions (medium, minced)
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1 can black beans (15.5 ounce can, rinsed and drained)
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2 cups tomato (chopped)
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1 red bell pepper (medium, chopped)
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1 green bell pepper (medium, chopped)
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green chiles (2 chiles, fresh, minced, to taste)
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black pepper (to taste)
Directions:
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Rinse the quinoa in cold water. Boil water in a saucepan, and then add the quinoa.
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Return to boil, and then simmer until the water is absorbed, 10 to 15 minutes.
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Cool for 15 minutes. While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl, and set aside.
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Combine chopped vegetables with the black beans in a large bowl, and set aside.
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Once quinoa has cooled, combine all ingredients and mix well. Cover and refrigerate until ready to serve.
Sources:
United States Department of Agriculture - https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/quinoa-and-black-bean-salad
US Department of Health and Human Services
National Institutes of Health
National Heart, Lung and Blood Institute, Delicious Heart-Healthy Latino Recipes/Platillos latinos sabrosos y saludables
