Quinoa Blackbean Salad Recipe

So this recipe is from a friend of ours. She's totally a California hippy, but we love her anyway.

It's for, as the post title suggests, a Quinoa and Blackbean salad recipe. I had this cold, but I imagine it could also be served hot, perhaps as a bet for enchiladas or a piece of roast chicken.


rinsed black beans and cooked quinoa in the same amount
1 tbs red wine vinegar for every 1.5 cups beans
combine beans, quinoa and vinegar
add chopped chives, red pepper, cilantro, (and corn) to the bean/quinoa mixture
one red pepper for every 1.5 cups beans
at least .5 (1/2) cups lime juice for every 1.5 cups quinoa
cayenne pepper, salt, black pepper to taste

This is pretty tasty stuff, for being healthy ;-) You can add pretty much any vegetable that's in season, or any fresh herbs you happe to have lying around. I'd definitely suggest adding the corn, I like the sweetess it brings to the party. You probably want a little less corn than quinoa or beans, but it's up to you.

And, everybody's favorite part, the variations. All of these are based on the above bse recipe, scale as you see fit.

Throw and asian twist in by adding 1-1.5tsp of toasted sesame oil and substituting Mirin for the red wine vinegar.

Add a little southwest/SoCal flavor by chopping up an avocado and jalepeno to add in, along with a bit of cumin and coriander and/or chipotle seasoning.

Go the Italian route by substituting balsamic for the red wine vinegar, using Basil instead of cilantro, chopping up and adding a tomato, cubing some mozzarella, and using a splash of olive oil to make it all go down smoothly.

What is it with the regional variations toaday?

Oh, yeah, maybe a bit of onion and garlic would be tasty in there also. Everybody loves garlic.


I think that's all that's on my mind for now.

GLHFDD.