If you are like me, you like dishes that are flexible.
Maybe it’s a recipe with easy-to-substitute ingredients, or maybe it is a dish that - with a little doctoring - can go from being a side dish to a main dish.
This dish is just that... a quinoa salad that, as it stands, is a perfect side dish but also makes a healthy and full meal.
Actually, there is no need to add anything... this quinoa salad is full of protein and fiber. However, if the spirit moves you, try adding extra veggies (perhaps sliced grape tomatoes, cubed summer squash, carrots, or celery?) or some grilled protein (shrimp, salmon, scallops, chicken, and pork all work beautifully).
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| Quinoa and Black Bean Salad with Pork Tenderloin Cubano |
Either way, it’s a wonderful dish, and I am confident you will enjoy it. In the spirit of substitutions, those who cannot abide cilantro can use basil or dill.
~ David
Quinoa and Black Bean Salad
1 1/2 cups quinoa (small disk-shaped seeds)
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh cilantro
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/2 teaspoons ground cumin, or to taste
1/4 cup olive oil
In a bowl wash quinoa in at least 5 changes cold water, until water runs clear; drain. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain in sieve and rinse under cold water. Set sieve over boiling water (quinoa should not touch water) and steam, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes.
While quinoa is cooking, toss beans with vinegar and salt and pepper to taste in a small bowl. Transfer quinoa to a large bowl and cool. Toss with beans, bell peppers, and cilantro. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving. I like to oil a coffee cup, pack in some of the salad, and then turn out a perfect little molded salad which can be garnished with paprika or additional cilantro.
Serves 8.
Labels: black beans, quinoa, salad, side dish
