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Black Bean and Quinoa Salad (and still dreaming of summer!)

2/24/2014

2 Comments

 
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     I spent the weekend indoors.  A winter storm that left roads and sidewalks with a thick coating of ice has left me with no desire to venture out.  A quiet few days were spent reading, baking, and cooking.  Dinner last night... roast chicken along with a salad of black beans and quinoa.
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                       a recipe by Ken Oringer for Food & Wine, slightly adapted

• 1 cup quinoa
• 3 tablespoons sherry wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 chipotle in adobo, minced
* 3 16-ounce cans black beans, rinsed and drained
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 6 scallions, white and light green parts only, finely sliced
• 1 small red onion, finely diced
• 1 yellow bell pepper, finely diced
• 1/4 cup chopped cilantro
1.  In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.
2.  In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.
• The salad can be made ahead and refrigerated overnight.


                                           Midge catching snowflakes




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2 Comments
stacey snacks link
2/24/2014 12:46:28 am

Love the Midge video!!!!!

I make this salad in the summer, adding cherry tomatoes and avocado, it's the best!

Reply
Eileen
2/24/2014 01:53:45 am

I say yes to avocados!

Reply



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