Black Bean Quinoa Salad
By alexscharft
1 Picture
Ingredients
- 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
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
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 or let it chill in the refrigerator for an hour or so.
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