Tuesday, February 12, 2013

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

I've been wanting to try the precious "quinoa" every has been talking about - so I bought some to make sure I had it on hand when I found the perfect recipe. Well, guess what?? I found that perfect recipe for me to dive head first into a new adventure with quinoa.

Even my husband really liked it!

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

1 c dry quinoa, rinse if necessary
1 T olive oil
1 3/4 c water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
Grape or cherry tomatoes, halved or quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 lime, juiced
1/2 tsp cumin
1/2 T olive oil
salt, to taste

Warm the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes. * I followed those directions to a T and it didn’t come out. So, I used her suggestion about toasting it – then followed the directions on the back of the quinoa package and it came out perfectly.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt and garlic. Whisk it aggressively. Adjust seasoning as necessary. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

Thanks Eating for England!!

No comments:


Related Posts with Thumbnails