In the spirit of spring, I would like to offer your a new recipe that has developed in my home recently. This time of year I crave simple, healthy meals that are full of vitality. This salad seems to fill that desire and leave me satisfied. It has become my new dish I bring as an offering to gatherings and is devoured with grins. Hope it leaves you grinning too...
Beautiful Black Bean Quinoa Salad
1c. quinoa
1/2c. corn
1 1/2c. cooked black beans (one 14oz can...or cook from scratch)
chunk of feta (crumbled) ~ as much or as little as you like :)
handful of torn fresh cilantro (stalks removed)
1 red pepper finely diced ( or I like 1/2 red and 1/2 yellow)
1/2 red onion finely diced
1/4c. red wine vinegar (fresh lime juice is another option)
1/2c. olive oil
sea salt to taste
If you can, soak quinoa over night before using ~ or rinse really, really well if that isn't an option (this rinses off the saponin coating that inhibits digestion). Bring quinoa and one and a half cups of water to a boil, reduce heat and simmer for 7-10 minutes until all water is absorbed. When the quinoa is cooled, toss in the remaining delicious ingredients.
Great with to eat in big scoop fulls on corn chips. Great to travel with for a quick meal or picnic. Great to make in large batches if you are stuck for a potluck!
Quinoa has become a favorite food in our home ~ Quinoa is gluten free and easy to digest. It is high in protein, containing all 9 essential amino acids, classified as a complete protein. It is rich in enzymes, iron, vitamins, minerals, and antioxidants. It tastes wonderful, with a nutty earthy flavor. No wonder Quinoa grain was once called "The gold of the Incas" and "The mother of all grains"!
Beautiful Black Bean Quinoa Salad
1c. quinoa
1/2c. corn
1 1/2c. cooked black beans (one 14oz can...or cook from scratch)
chunk of feta (crumbled) ~ as much or as little as you like :)
handful of torn fresh cilantro (stalks removed)
1 red pepper finely diced ( or I like 1/2 red and 1/2 yellow)
1/2 red onion finely diced
1/4c. red wine vinegar (fresh lime juice is another option)
1/2c. olive oil
sea salt to taste
If you can, soak quinoa over night before using ~ or rinse really, really well if that isn't an option (this rinses off the saponin coating that inhibits digestion). Bring quinoa and one and a half cups of water to a boil, reduce heat and simmer for 7-10 minutes until all water is absorbed. When the quinoa is cooled, toss in the remaining delicious ingredients.
Great with to eat in big scoop fulls on corn chips. Great to travel with for a quick meal or picnic. Great to make in large batches if you are stuck for a potluck!
Quinoa has become a favorite food in our home ~ Quinoa is gluten free and easy to digest. It is high in protein, containing all 9 essential amino acids, classified as a complete protein. It is rich in enzymes, iron, vitamins, minerals, and antioxidants. It tastes wonderful, with a nutty earthy flavor. No wonder Quinoa grain was once called "The gold of the Incas" and "The mother of all grains"!
Enjoy!
~Shanti~
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