Vine-ripened tomatoes and farm-fresh vegetables meet and marry super-food quinoa for a powerhouse of delicious nutrition. Serves 8.
|Black Bean, Tomato and Quinoa Salad|
3/4 cup black quinoa
1-1/2 cup H2O
1 14-ounce can black beans
1 cup diced tomatoes, preferably Roma
1/4 cup minced red onion
1/2 cup finely diced red pepper
1 to 1-1/2 tablespoons chipotle in ancho chili sauce
1/2 cup minced cilantro
1. Toast quinoa until it becomes fragrant and starts to crackle. Rinse until the water is clear. Then cook quinoa according to package directions: 2 parts water to 1 part quinoa. Bring to boil. Let simmer 15 – 20 minutes until all the water is absorbed and seed is tender.
2. Let quinoa cool slightly, then add other vegetables in this order - onion, peppers, beans, cilantro and tomatoes; toss between each addition. (Soft veggies go in last to retain firmness.)
5. Add dressing, toss and cool 30 minutes before serving.
Spicy Lime-Cilantro Vinaigrette
1 clove minced garlic
1 teaspoon sea salt
1/2 cup of chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1/2 teaspoon cumin
3 tablespoons extra-virgin olive oil
Salt & pepper to taste
1. Puree garlic with Tony's seasoning
2. Add other ingredients and mix well.
3. Add salt & pepper to taste.
Chef's Note: I've already extolled the virtues of quinoa, so I won't belabor the point. This recipe proves that it's nearly endlessly useful. Think pilaf. In this case, we combined a recipe for black bean and tomato salsa from Eating Well with black quinoa to get a chill and spicy Southwestern salad.