This is excellent and extremely easy and quick to make, if you use canned black
beans or make them in advance. It has a light, summery feel, although it tasted
great made with canned tomatoes. It serves 2 as a substantial dish, or 4 as a
side. I'd make a double recipe in order to have enough for leftovers!
Quinoa Black Bean Salad
(modified from Moosewood Restaurant LowFat Favorites)
1/3 C. dry quinoa
1 C. water
4 t. fresh lime juice, or more to taste
1/4 t. ground cumin
1/4 t. ground coriander
1 T. finely chopped fresh cilantro
2 T. minced scallions
1-1/2 C. cooked black beans (one 15-oz. can), or more to taste
2 C. diced tomatoes (one 24-oz. can, drained and diced)
1 C. diced red bell pepper
2 t. minced fresh (or canned) green chiles
salt and black pepper to taste
Rinse quinoa. Boil the water, add quinoa, cover, and simmer about 10-15
minutes, until all the water is absorbed. Cool 15 minutes.
Combine lime juice, cumin, coriander, cilantro, and scallions. Stir in beans,
tomatoes, bell peppers, and chiles. Add cooled quinoa, salt and pepper to
taste.
Refrigerate until ready to serve.
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