Mexican Style Quinoa Black Bean Salad

Ingredients:
• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans. If using canned beans, drain and rinse well
• 1/2 cup chopped celery
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove, minced, OR 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 large ripe tomato
• 1 green pepper, sliced thin
• 1 tsp cumin powder
• 1 tsp coriander powder
• Dressing:
• 2 Tblsp freshly squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• Fresh ground pepper
• Pinch cayenne or chili powder
• 2 Tblsp chopped fresh cilantro
• 1/4 cup chopped scallions
• Optional: 1/2 cup sliced olives
Directions
1. The quinoa can be made ahead of time and refridgerated
2. Soak the quinoa 1/2 hour in cold water
3. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
4. Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
5. Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
6. Remove from heat and allow to sit 5 minutes covered
7. Fluff gently with a fork and set aside to cool.
8. Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
9. Add the green and red peppers and saute briefly
10. Add the cumin and coriander, cook and stir 5 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
13. Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or

Gluten free Tabouleh

• 1 cup quinoa, cooked according to package directions
• 1 cup finely chopped flat-leaf parsley
• 5 green onions, finely chopped
• 2 cups small grape tomatoes, halved
• 1 cucumber, peeled and seeded, thinly sliced
• Juice of 1 to 2 lemons, more to taste
• 1/3 cup extra virgin olive oil
• Sea salt, pepper and crushed red pepper to taste
Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.

You can use dried tomatoes, onions and parsley in this dish.

If you like Tabouleh this is great. One of Zac’s favorites.