Saturday, December 08, 2012

Quinoa & Black Bean Mexican Salad for Holiday Potluck

'Tis the season for potluck dishes!  If you're interested in sharing a healthy, high-protein, and delicious option to offset all the indulgent goodies, this Quinoa & Black Bean Salad with a Mexican twist is festive and fabulous!  It's easy and quick to prepare and can be served as a standalone salad or with tortilla chips.

Here's the simple recipe:

Quinoa & Black Bean Mexican Salad:
1 cup of quinoa, rinsed and drained (I used TJ's Organic Tricolor Quinoa)
2 cups of vegetable stock
1 15 oz can organic black beans, rinsed and drained
1/4 cup red onion, diced
1 red bell pepper, diced
4 TBS salsa (I used Casa Sanchez Medium Salsa Roja)
1/4 cup chopped cilantro
3 TBS crumbled feta or goat cheese

Quinoa always needs to be rinsed in cold water to remove bitter-tasting saponins, so don't take a short-cut on this.

Combine the rinsed and drained quinoa with the vegetable stock in a saucepan and bring to a boil. Turn down to a simmer, cover, and cook for 10-12 minutes until the liquid is gone and the germ has sprouted from the seed.

Remove from heat. Fluff the quinoa a few times with a fork or spoon as it cools. When cool, add the remaining ingredients and stir to combine well. You're done!  Enjoy!


Blogger Jacqueline said...

Sounds great. I do like quinoa. I have started grinding it and adding the powder to smoothies and porridge for an extra nutritional boost. Fabulous stuff. A true superfood!

3:21 AM  
Blogger Catherine said...

Hi Jacqueline,

Thanks for the grinding idea! It's a cold morning here and now I want to eat porridge!


6:35 AM  
Anonymous Fork and Whisk said...

Yum. Healthy and delicious. Great dish to bring to a potluck. I love the black beans in this. Nice post.

9:49 PM  
Blogger Vicki said...

Sounds great! I would love to serve it cold add a few squirts of lime.

11:04 AM  
Anonymous Marcus said...

Simple, easy, tasty. What more could you as for. Thanks for this.

11:28 AM  
Anonymous Joseph said...

Catherine, thanks again for this recipe! I am enjoying it right now with a squeeze of lime.

10:15 AM  

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