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Posts Tagged ‘quinoa’

I don’t know about you, but I get tired of green salads. There are times when I just can’t get excited about greens. I want something more substantial. I want something I don’t have to load up with chicken or cheese or egg or tuna to make it exciting. I don’t feel like doing all that washing.

Enter, the complementary proteins. (Thanks, Frances Moore Lappe, who introduced me to the concept. In my world, there is nothing like a tasty grain salad, combined with other things, like beans and corn, to make complete proteins. Filling, delicious, and feels healthy.

Add to the equation quinoa, my favourite grain at the moment (though it’s technically not a grain, it’s a seed). Not only is it one of the more protein-rich grains, it has a lovely crunchy texture and also looks pretty.

This salad is a lunch favourite. The recipe makes a lot, and I eat it for a few days, which I don’t mind at all.

 

Black Bean and Quinoa Salad
Makes a ton. Serves 4-6 as a side.

 For the quinoa:
1 cup uncooked quinoa
2 cups water
pinch salt

 For the salad:
1 can black beans, rinsed and drained
1 red pepper, diced
½ cup frozen corn, thawed
1 avocado, diced
½ cup fresh cilantro, minced

 For the dressing: 
2  tbsp. orange marmalade
1 clove garlic, minced
1 tsp. ground cumin
zest of one lime
juice of 2 or 3 limes, to taste
¼ cup olive or canola oil
pinch cayenne
salt to taste

In a small saucepan, combine the quinoa, water and pinch of salt. Bring to a boil, then reduce heat to a low setting until quinoa is cooked, approximately 15 minutes. Transfer the quinoa to a large bowl and let cool.

Meanwhile, make the dressing. You can either combine all ingredients in a small bowl, or blend with a hand mixer, which gives the dressing a creamy texture.

Once the quinoa is cool, add in the beans, pepper, corn, avocado and cilantro. Mix in the dressing, and adjust the seasonings to taste.

Keeps well in the fridge for a couple of days.

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