Black Quinoa Salad with Radish and Avocado

By Jen, on May 27th, 2012%


Here’s a fresh and light veggie quinoa salad recipe. I used black quinoa, but you can use whatever variety you have on hand such as red or white quinoa.

Black Quinoa Salad with Radish and Avocado
1 cup uncooked black quinoa
1 medium yellow or red bell pepper, chopped
1 cup sliced radish
1/4 cup fresh Meyer lemon juice
2 tablespoons extra virgin olive oil
Fine sea salt
Freshly ground black pepper
1 medium avocado, cubed
8 fresh mint leaves, chopped

Cook quinoa according to package directions. Place cooked quinoa in a large mixing bowl; cool slightly. Stir in bell pepper and radish.

For dressing, whisk together lemon juice and olive oil. Pour dressing over quinoa mixture; stir to coat. Season to taste with salt and pepper.

Salad can be served immediately or covered and chilled for several hours. Stir in avocado and mint just before serving.

Makes about 6 cups salad

Tip: Try using a different fresh herb in place of the mint such as 2 tablespoons chopped fresh cilantro or basil.

How to Cook Quinoa
1 cup uncooked quinoa
2 cups water

Place quinoa in a fine mesh strainer. Rinse and drain quinoa. Combine quinoa and water in a medium saucepan. Bring to boiling. Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender. Makes about 4 cups cooked quinoa.

Recipe Links:
Lemon Quinoa Salad with Chickpeas
Quinoa Black Bean Salad
Breakfast Quinoa

Product Link:
ORGANIC BLACK BOLIVIAN QUINOA
Get Vitamix 5200 Blender with Free Shipping Code

Leave a comment   Dinner, Vegan, Vegetarian   , , , , , , , , , , , ,  

Quinoa Black Bean Salad

By Jen, on February 21st, 2011%


It’s a snow day here is Minneapolis. Over a foot of snow is on the ground and my car is stuck and buried. I should have a pot of soup on the stove, or a loaf of bread in the oven. But no, as an act of weather defiance I just made a big batch of salad. Take that old man winter. I’m fighting the winter blahs with this quinoa and black bean salad recipe that’s dressed with a bright and fresh lime and ancho chile vinaigrette. I made the dressing with equal parts lime juice and extra virgin olive oil, but it could probably take more lime juice. (I only had 1 lime and running to the store in a snow storm was not an option!). The ancho chile adds nice flavor, but no heat. If you like a bit of spice add a dash of cayenne pepper or a chopped fresh jalapeno pepper.

Quinoa Black Bean Salad
1 cup uncooked quinoa
1 can (15 ounces) black beans, rinsed and drained
1 medium red or green bell pepper, chopped
1 cup grape or cherry tomatoes, quartered
4 green onions, thinly sliced
1/4 cup fresh cilantro, coarsely chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1 teaspoon ancho chile powder
Fine sea salt
Freshly ground black pepper

Cook quinoa according to package directions. Place cooked quinoa in a large mixing bowl; cool slightly. Stir in black beans, bell pepper, tomatoes, green onions and cilantro.

For dressing, whisk together lime juice, olive oil and ancho chile powder. Pour dressing over quinoa mixture; stir to coat. Season to taste with salt and pepper.

Salad can be served immediately or covered and chilled for several hours. Store in refrigerator.

Makes about 7 cups salad

How to Cook Quinoa
1 cup uncooked quinoa
2 cups water

Place quinoa in a fine mesh strainer. Rinse and drain quinoa. Combine quinoa and water in a medium saucepan. Bring to boiling. Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender. Makes about 4 cups cooked quinoa.

Recipe Links:
Lemon Quinoa Salad with Chickpeas
Lemon-Scented Quinoa Salad from Heidi at 101 Cookbooks

Product Link:
Ancient Harvest Quinoa INCA Red Organic Gluten Free – 12 OZ

One comment   Dinner, Vegan   , , , , , , , , , , , , ,  

Lemon Quinoa Salad with Chickpeas

By Jen, on August 14th, 2010%

Cool summer salads are my go to dinner in the heat of summer. Here’s one of my favorites, a chickpea and vegetable salad with quinoa. (I used red quinoa, but you can use whatever quinoa variety you can find.) Be sure to use freshly squeezed lemon juice for the best flavor.

Lemon Quinoa Salad with Chickpeas
1 cup uncooked quinoa
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 pint (2 cups) grape or cherry tomatoes, halved
2 medium cucumbers, peeled, seeded and chopped
1/2 cup fresh basil leaves or cilantro, coarsely chopped
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Coarse salt
Freshly ground black pepper

Cook quinoa according to package directions. Place cooked quinoa in a large mixing bowl; cool slightly. Stir in chickpeas, tomatoes, cucumbers and basil. For lemon dressing, whisk together lemon juice and olive oil. Pour dressing over quinoa mixture; stir to coat. Season to taste with salt and pepper. Can be served immediately or covered and chilled for several hours. Store in refrigerator.

Makes about 9 cups (6 servings)

How to Cook Quinoa
1 cup uncooked quinoa
2 cups water

Place quinoa in a fine mesh strainer. Rinse and drain quinoa. Combine quinoa and water in a medium saucepan. Bring to boiling. Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender. Makes about 4 cups cooked quinoa.

Ancient Harvest Quinoa INCA Red Organic Gluten Free – 12 OZ

Leave a comment   Dinner, Eat Clean Recipes, Vegan, Vegetarian   , , , , , , ,