Monday, March 29, 2010

Quinoa Black Bean Salad

This is one of the best fresh grain salads! It has the cool crunch of the bell peppers and red onion along with a creaminess from the black beans. Andy’s aunt started making this last summer, I believe, and we’ve been huge fans of it ever since. It’s the perfect cold salad for the warm temperature days to come.

I made a huge batch of this so we can pack a veggie and protein filled lunchbox all week long.

Mom & Sara March 2010 (79)

Makes ~5 cups

Quinoa Mix:
1 cup quinoa, dry
2 cups water
3 small tri-colored bell peppers, diced
1 large jalapeƱo, minced
2 cups black beans
1 small red onion, diced
1/2 cup cilantro, roughly chopped

1/4 cup olive oil
1.5 tablespoons orange juice
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Prepare quinoa according to package directions. Once cooled, toss it with peppers, black beans, red onion and cilantro. Prepare dressing mixture, shake or whisk together and pour over the quinoa mixture. Refrigerate for several hours to allow the flavors to marry. Garnish with halved grape tomatoes and chunks of avocado, optional.

1 comment:

Angie said...

Oh this looks so yummy!