The recipe for this week is a salad that is easy to prepare. It will make a great summertime salad—pretty and healthy. It’s sure to be a recipe that everyone will ask you for when you serve it.
The original recipe was pretty healthy just as written. I just did a few tweaks to make it easier and a bit more healthy. It’s a very satisfying side dish and is a fun variation on the traditional five-bean salad.
The recipe uses quinoa, which is considered a superfood because of its benefits. It’s actually a member of the spinach family, and it’s been eaten for centuries. It contains more vitamins, nutrients, and antioxidants than any other grain. This superfood is also a rich source of complete protein and promotes healthy blood sugar levels, which reduces your chances of developing type 2 diabetes and helps keep glucose levels balanced if you already have diabetes. This grain is gluten free, and best of all, it tastes great.
*Be sure to rinse the quinoa well before you cook it to remove its natural coating, called saponin, which can make it taste bitter or soapy. Sometimes boxed quinoa is already rinsed, but it doesn’t hurt to give it a second rinse.
**This recipe also uses chipotle chilies in adobo sauce. If you haven’t used this ingredient before, you can find it in a small can in the Mexican/ethnic food section, close to the refried beans. It’s a little spicy, so if your family doesn’t like spicy, use less than the recipe calls for. Put what you don’t use in a small jar and keep it in the fridge for another recipe.
Black Bean-and-Quinoa Salad
1 can organic black beans, rinsed and drained
1 c. quinoa, rinsed well (*see note above)
3 T sherry vinegar
1 T coconut aminos
1 T fresh lime juice
1 chipotle in adobo, minced (**see note above)
¼ cup plus 2 T extra-virgin olive oil or avocado oil
6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow bell pepper, finely diced
¼ cup chopped cilantro (or parsley, if your family doesn’t like cilantro)
In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the pan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let it cool.
In a large bowl, whisk the vinegar, coconut aminos, lime juice and chipotle. Add the olive or avocado oil in a thin stream, whisking until blended. Or you could put these ingredients into a jar, cover it and shake vigorously until it’s blended.
Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro/parsley to the dressing. Season with salt, toss to combine, and serve.