Saturday 3 May 2014

Black Bean and Red Quinoa Salad (or Taco Filling!)

I first made this as a vegetarian taco filling, but the leftovers were so delicious on their own that I think it makes a wonderful lunch salad as well.  Definitely any quinoa can be used, I just happened to have some red that needed using up.  Most of the ingredients can be changed out - maybe roasted peppers instead of the fresh peppers.  If you are using this as a heated taco filling, canned tomatoes could replace the fresh tomatoes.

3/4 cup red quinoa
1 1/2 cups veggie or chicken stock
1/2 red onion, diced small
1 1/2 sweet peppers, diced
1 tsp chili powder, 3/4 tsp ground cumin
1/2 tsp cayenne, 1 tsp salt
1 cup cherry tomatoes, halved
1-2 pickled jalapenos, chopped
1 can black beans, rinsed and drained
1/4 cup cilantro
1-2 limes, juiced

Place the quinoa and stock in a sauce pan and heat to boil.  Reduce to simmer and cook until the liquid has been absorbed.  This can be done ahead of time.  When cooked, fluff with a fork and set aside until needed.

In a saute pan, add 1 Tbsp olive oil and the onions and dice sweet peppers.  Saute until veggies have softened.

Add spices.  Cook 1-2 minutes.

Add jalapenos, tomatoes and black beans.  Cook a few minutes until tomatoes are softened and beans are heated through.


Add cilantro and quinoa.  Toss together lightly.  Add lime juice to taste (at least the juice of one lime, more as needed or desired) and toss again.

Allow to cool to room temperature and serve with sliced avocado and cilantro garnish.

Or as a hot taco filling with avocado cream.

Or atop a tostado with yogurt spread and melted cheese.

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