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Sunday, March 9, 2008

Quinoa and Black Bean Salad with Smoky Lime Dressing

I found this recipe at
It is a simple quinoa salad recipe.

I added corn to it as an added crunch and color.

Quinoa and Black Bean Salad with Smoky Lime Dressing
1 cup quinoa (II got mine from Wild Oats)

4 green onions, thinly sliced
1 (15-ounce) can black beans, drained
1/4 cup chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon low-sodium teriyaki sauce or soy sauce
2 teaspoons sugar
1/2 teaspoon kosher salt
1 canned chipotle pepper in adobo sauce (on left)
1 small garlic clove, finely chopped

Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil.

Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, black-eyed peas, and cilantro.

Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Serve warm or at room temperature.

PS The adobo and chilies you can add as much or as little as you want. Give a nice smokey flavor to an dish including this one. Want more heat? Use the chilies minced.

1 comment:

Karen said...

This looks just delicious, and a great call on adding corn. What a perfect compliment to black beans and quinoa.