Quinoa-Black Bean Salad

This recipe started as an experiment for a potluck last spring.  Several of my friends had never heard of "quinoa" so I decided I needed to make something to show off its tastiness.

Now, for those of you who aren't familiar with this grain, you should be.  Actually, according to wikipedia (the best source for random knowledge) it's not a grain, but a seed, but that doesn't really matter. Quinoa (pronounced "keen-wah") is originally from the Andes and apparently used to be a core crop of the Inkan empire.  More recently, it has become popular among vegetarians for being a complete protein, meaning it has all nine amino acids.  Feel free to whip out that piece of trivia at your next dinner party.

Quinoa is a great alternative to rice, especially if you are looking for a meat-free way to increase your protein in a meal.  You can also whip up a batch instead of steel-cut oats for a hearty breakfast.  I've also tried experimenting with quinoa patties, but with limited success.  Quinoa's flavor is mellow and a bit nuttier than a rice or a couscous, and it maintains a nice al dente bite to it.  It comes in red and white forms.  I'm sure there is a taste difference to more discerning palates, but really, I just buy whichever one is cheaper at the store.  My Whole Foods and the local co-op both have quinoa in bulk.  Most stores now you can buy it in box form, too, but it tends to be a bit pricier.  

You cook it just like you cook rice - I use two parts water to one part quinoa, with a dash of salt, simmer for about 15 minutes.  The seeds with expand and almost pop (apparently its the germ separating from the seed) and that's how you can tell the quinoa's ready (see picture below). 

This recipe builds off of traditional, simple Latin flavors: black beans, cilantro, tomato, lime, and garlic.  It took 30 minutes from start to finish, and it's gonna feed me for days.  I used grape tomatoes this time around, but I've also used roma tomatoes and diced mango before to bring in a touch of sweetness.  The garnishes of avocado, cheddar, and sour cream are optional if you are watching your calorie or fat intake.  But gosh darnit, they are good.


Quinoa-Black Bean Salad

1 cup dry quinoa
1 pint grape tomatoes
3 green onions
2 cloves garlic
1 can black beans, drained and rinsed
1/2 tbs. butter, melted (Canola oil will work, too, if you're going dairy-free)
Juice of one lime
Salt

For Garnish:
Chopped cilantro
Diced avocado
Shredded cheddar
Sour cream

1) Bring two cups of water to a boil, and add quinoa and a pinch of salt. Cover, and lower heat to medium-low for about 15 minutes  - stirring occasionally - until water is absorbed and quinoa is fluffy.

2) While quinoa cooks dice the tomatoes, mince the garlic, and cut the green onions into thin slices.

3) In large mixing bowl, add tomatoes, green onions, garlic, and black beans, with a generous pinch of salt. In separate small bowl, mix together lime juice and melted butter. 

4) When quinoa is ready and still hot, mix it together with the tomato/black bean mixture.  Pour on the salad the lime-butter dressing and mix well.  Taste, and season with lime juice and salt as necessary. (Note: if your lime is a little old and not as flavorful - like mine was today - sprinkle just a touch of sugar in the salad.)

5)  Add avocado and cilantro to your liking, and serve up in individual dishes.  Top with sour cream and cheese. 

And here was the part when I started singing "Eating time!" to myself.  I love a mid-day Monday cooking session!