Quinoa Black Bean Fiesta Salad

Tonight's recipe is a Quinoa Black Bean Fiesta Salad.  The link is provided here.  What a fresh way to celebrate Fajitas.  Fajitas are great.  They are versatile and you can make them work on any budget for any dietary need or preference you have.  Tonight, I am serving my family this side dish and I hope one day you will too.


The What's:


2 cups cooked quinoa
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 clove garlic, pressed, grated or finely chopped
Juice of one lime (about 2 tablespoons)
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper (optional for heat)
1 15 ounce can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped (about 1 cup)
6 green onions, root removed, white and part of the greens chopped (about 1 cup)
1 handful of cilantro, rough chopped (about 1/3 cup)
(I omitted the red pepper and added in fresh tomato).



The How's: Prepare the quinoa (see below). I used an Inca Red Quinoa.  While the quinoa is cooking, combine the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Rinse and drain the black beans, then chop the green onions and whatever other veggies sound good to you.  The author suggests, to cut the peppers and onions about the same size as the beans.  Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled.

If you are interested in this recipe please see what tips the author and chef give by clicking this link.

Arriba!

-Enriching Ego