Black Bean Quinoa Salad

Quinoa Black Bean SaladI asked my boyfriend for some text because he was strutting around after I used some text in another blog post. He happily obliged me. He spoils me rotten:

“This salad is so healthy, I can’t even tell you how healthy it is,” she said, and I dreaded the “healthy” taste. But it was actually good. I love quinoa because it’s got awesome protein. This salad was awesome for a number of reasons. It was subtle, and healthy, and it was delicious! I liked the fresh corn. She thought for a minute that maybe it was too hot with the jalapenos, but I didn’t think it was even close to being too hot. She’s a bit too hot, but that dish wasn’t. A lovely treat on a hot day. Thank you babe.”

When it’s hot outside I love a good chilled grain salad. Combining a nice hardy grain with lots of fresh vegetables and herbs is just so refreshing (and pretty). And summer is the perfect time to make recipes like this because of the abundance of fresh produce to choose from. This recipe combines fresh, crisp, sweet corn with spicy fresh jalapenos, tomatoes, kale and so many other delicious flavors.

Quinoa Black Bean Salad3Black Bean Quinoa Salad

  • 2 cups water or vegetable stock
  • 1/2 tsp. salt (if using water)
  • 1 cup quinoa
  • 1 ½ cups prepared black beans, rinsed and drained
  • 2 cups, loosely packed, shredded kale
  • 1 large tomato, seeded and diced (about 1 cup)
  • 4 green onions, sliced (about 1/4 cup)
  • 1 cup fresh corn kernels (about 1 ear)
  • 1 fresh jalapeno, minced
  • 1 cup cilantro leaves, chopped
  • 3 cloves garlic, minced
  • 2 tsp. cumin seeds, toasted
  • 1/4 tsp. kosher salt
  • 4 grinds black pepper
  • Juice of 1 lime, about 2 tbsps.
  • 1 tbsp. extra virgin olive oil

In a medium pot bring 2 cups water and salt or vegetable stock, to a boil. Stir in quinoa, cover and reduce heat to low. Let cook for 15 minutes or until all of the water is absorbed. Set aside and let cool completely.

In a large bowl combine the cooled quinoa, black beans, kale, tomato, green onion, corn and jalapeno. In a smaller bowl, combine the garlic, toasted cumin seeds, olive oil, lime juice, salt and pepper and whisk to combine. Add the dressing and the cilantro to the bowl and gently, but thoroughly, fold all ingredients together to combine. *If you’re not into the spiciness of jalapenos, remove the ribs and seeds and you’ll drastically cut down the heat factor or just use green bell pepper.

You can serve this immediately, but I like to let it chill in the refrigerator for an hour or so.

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2 thoughts on “Black Bean Quinoa Salad

  1. Pingback: Spicy Black Bean Burgers | under the influence of food

  2. Pingback: Buffalo Bufallo Burgers | Gourmet Dad, Don’t Let The Title Fool You

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