Quinoa Salad recipes and black bean
In a big saucepan, cowl the beans with chilly water and produce to a boil. Cowl and let stand off the warmth for 1 hour.
Drain the beans. Return them to the pot and canopy with three inches of water. Deliver to a boil and simmer over low warmth till tender, about 1 hour and 30 minutes; season generously with salt over the past 10 minutes. Drain and let cool.
In the meantime, in a medium saucepan, mix the quinoa with 2 cups of water and a pinch of salt and produce to a boil. Cowl the saucepan and simmer the quinoa over low warmth till the water has been absorbed, about 15 minutes. Unfold the quinoa on a plate and let cool.
In a big bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a skinny stream, whisking till blended. Add the black beans, quinoa, scallions, purple onion, yellow pepper and cilantro. Season with salt, toss to mix and serve.
12 ounces dried black beans, picked over and rinsed
1 cup quinoa, rinsed
3 tablespoons sherry vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 chipotle in adobo, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro
Tags #black bean #quinoa #salad
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