My family has fallen in love with quinoa. My friend Lori gave it to Ellie one day while she was at her house playing and Ellie came home wanting me to make it. So of course I had to get the recipe from her.
So what is it?
Quinoa (pronounced ‘keen-wah’) is a grain-like crop that is grown for its seeds. When cooked in water, it fluffs up sort of like couscous or rice and can be used in a lot of recipes where you would normally use those two things. You can buy red quinoa, and this lighter colored white quinoa which is cheaper at Costco. It looks like this when cooked...
Quinoa (pronounced ‘keen-wah’) is a grain-like crop that is grown for its seeds. When cooked in water, it fluffs up sort of like couscous or rice and can be used in a lot of recipes where you would normally use those two things. You can buy red quinoa, and this lighter colored white quinoa which is cheaper at Costco. It looks like this when cooked...
You basically cook quinoa just like you would rice.
Here is Lori's recipe and than I found another mango one from Our Best Bites (LOVE their website and cookbook!!). They also have more tips on how to cook it on there too.
Quinoa and Black Bean Vegetable Salad
For the salad:
1 C uncooked quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped ( I usually use about 3 chopped tomatoes instead but both ways are awesome)
1/4 C fresh cilantro, finely chopped
2 green onions chopped
1 C fresh corn
1 small avocado, chopped into 1 in. pieces
For the Dressing:
4-5 tbs. of fresh lime juice (juice from two limes or I have used bottled too)
1/2 tsp kosher salt, or to taste
1/2 tsp. freshly ground pepper
1 garlic clove, minced
1/4 C fresh cilantro, finely chopped
1/2 C extra virgin olive oil
1/2 tsp ground cumin, or more to taste
Directions:
1. cook 1 cup quinoa in two cups of water (just like you would cook rice) usually about 15 mins, covered until all water is absorbed.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 mins. Fluff with a fork. Add the beans and vegetables and toss well
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.
I actually like this salad hot but it is really good cold too.
Recipe adapted from Ali Vincent
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
ENJOY!!
