Black Bean and Quinoa Salad

Made this for supper last night! Luke isn't fan of the raw onion. I think I'll use just 1/2 a red onion next time and 1/4 cup of cilantro like it says. I think I went a little heavy on the cilantro. I also added 1 lb of cubed cooked chicken for Kyle. This makes enough to feed an army! No mayo so it'd be perfect for picnics.

Quinoa has about the same amount of calories as rice, but 2 grams more protein per serving. It is also naturally gluten free if you need that...we don't, but thought I'd mention it. I really like the Quinoa and have decided to "stock" it and use it instead of rice sometimes. I made mine in my Pampered Chef rice cooker.

Black Bean and Quinoa Salad

INGREDIENTS

• 1. 12 ounces dried black beans, picked over and rinsed
  2. Salt
  3. 1 cup quinoa, rinsed
  4. 3 tablespoons sherry vinegar
  5. 1 tablespoon soy sauce
  6. 1 tablespoon fresh lime juice
  7. 1 chipotle in adobo, minced
  8. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  9. 6 scallions, white and light green parts only, thinly sliced
  10. 1 small red onion, finely diced
  11. 1 yellow bell pepper, finely diced
  12. 1/4 cup chopped cilantro

DIRECTIONS

1. In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.
2. Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.
3. Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.
4. In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.

***To make Quinoa in the microwave: Put in covered dish (I used my Pampered Chef rice cooker) and pop in the microwave for 11 minutes. Let rest 2 minutes and then fluff with a fork! Easy peasy!

Thanks to Ruth Ann Dreyer for sharing this recipe with me. She found it here.