I Eat Plants: Black Bean and Quinoa Salad

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I Eat Plants: Black Bean and Quinoa Salad

I Eat Plants: Black Bean and Quinoa Salad

Ingredients

  • 1/2 Cup quinoa (uncooked), rinsed well
  • 1 Cup water or vegetable broth
  • 1 Cup black beans, cooked, drained and rinsed well (canned are fine, dried are cheaper)
  • 1 Cup fresh or frozen roasted corn kernels
  • 1 small onion, finely diced, or 1 bunch scallions, white and light green parts only, sliced
  • 1-2 carrots, grated
  • 1/2 of a red or orange bell pepper, diced
  • 1-2 Tbs Canola (or other mild-tasting, such as corn, safflower, or grapeseed) Oil
  • 2 Tbs Balsamic Vinegar
  • 1/2 cup minced Flat Parsley leaves
  • 1-2 cloves garlic, minced
  • salt and pepper to taste

Instructions

  1. Add the washed quinoa to a sauce pan with the vegetable broth or water. Bring to a boil, reduce heat and cover, stirring occasionally.
  2. After 10 minutes, add the corn kernels. After another 5 minutes, quinoa should be cooked.
  3. Remove from heat and cool, preferably in the refrigerator, for anywhere from an hour to overnight.
  4. When cooled, transfer to a large bowl.
  5. Add the grated carrot, red peppers, onion and beans, mix well.
  6. In a separate bowl, whisk all the ingredients from the canola oil to the salt and pepper together.
  7. Add slowly to the large bowl while mixing with a large spoon; all the dressing may not be needed.
  8. The salad can be eaten as is right now, but the flavors will be stronger if you let it sit (refrigerated) overnight.
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http://food.lohudblogs.com/2013/05/23/i-eat-plants-black-bean-and-quinoa-salad/

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About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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