Mexican Quinoa & Black Bean Salad
This is one of those salads that people will taste and then ask you where you got the recipe.It hits all the right notes! It also lasts for a few days in the fridge afterwards and the flavor just gets better. The hint of chili enfuses with the lime juice and the beans soften just a little more, so you can make a big batch of this for a party or BBQ and be happily eating it with leftovers for the next day or two. From a nutritional point of view, it’s a plant protein delight and can happily take the place of potato salad as a filling side dish. Pomegranate, tomatoes and fresh coriander add colour and some great antioxidants. This is definitely one for the recipe bank.
To serve 4+, you will need:
1 cup of dry quinoa – red and black quinoa make a pretty picture
1 can of black beans, rinsed (soak a batch over night and boil up before you need them).
1 fresh green chili, finely chopped
1/4 cup olive oil
1 medium red onion, finely chopped
1 small pomegranate, seeds liberated
2 tomatoes, chopped
1 small bunch of coriander, torn
1 tbsp chopped jalapeno chilies (optional).
Squeeze 2 of the limes into a bowl and then add the red onion and the chopped chili. Leave them to steep whilst you cook the quinoa in stock or water, then set the quinoa aside to cool. Rinse the black beans under cold water and then add to a serving dish with the tomatoes and a couple of handfuls of pomegranate seeds. Add the cooked quinoa, dress with the olive oil and then gently mix in the onion, chili and lime juice. Check the seasoning, adding plenty of freshly ground black pepper and a large pinch of sea salt. Squeeze the remaining lime over the salad and then garnish with coriander leaves. Adding jalapenos is a spicy treat, but taste it first as some of those little green chili pieces can sneak up on you by surprise!!