Quinoa is not only nutrient-rich, but is so easy to make. It is considered to be a “complete protein,” because of the amounts of amino acids, lysine and isoleucine, it contains. This salad has a wonderful smokey flavor from the chipotle, which also gives the dish some “heat.” In addition, you can taste the green and red onions and the cilantro! The quinoa recipe was adapted from Ken Oringer in Food and Wine, From a Chef’s Incredible Winter Picnic, published December 2009. I substituted the sherry vinegar with rice vinegar and reduced the amount of olive oil.
- 1 can (15 ounce) organic black beans, rinsed and drained
- 1 cup organic quinoa, rinsed thoroughly and drained
- Sea salt
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 chipotle in adobo, minced
- ¼ cup organic extra-virgin olive oil
- 6 green onions, thinly sliced using only the white and light green parts
- ½ small red onion, finely diced
- 1 yellow bell pepper, finely diced
- ¼ cup chopped cilantro
- Freshly ground pepper
- Using a medium saucepan, combine 2 cups water, quinoa and pinch of salt . Bring to a boil. Reduce heat, cover and simmer for 15 minutes, until water is absorbed. Set aside and “fluff,” until cool.
- In a large bowl, whisk together vinegar, soy sauce, lime juice and chipotle. Add olive oil in a thin stream, while whisking. Mix in beans, quinoa, green onions, red onion, yellow pepper and cilantro. Finally, add salt and pepper to taste. Serves 8.