The folks at Nature's Plate share the recipe for a quinoa and black bean salad. It's a perfectly balanced meal of whole grains, beans, & veggies. And it's perfect for everyone because it’s gluten free, soy free, and nut free.
Quinoa & Black Bean Salad
1 1/2 cups uncooked quinoa
2 1/4 cups water – to cook quinoa.
1 1/2 cups cooked black beans (or 15 oz can drained & rinsed)
3/4 cup diced green bell pepper
80 grams raw minced jalapeno w/ seeds
1/4 cup minced cilantro. (1 small bunch)
1 1/2 cups frozen kernel corn, defrosted
1-2 teaspoons salt
2 teaspoons cumin
2 Tablespoons nutritional yeast (optional)
1/4 teaspoon smoked paprika
Zest from 1 lime
1 1/2 Tablespoons red wine vinegar
1/3 cup fresh lime juice
Wash quinoa by covering with water and rubbing between fingers. Change water at least once and repeat.
Add quinoa to pot with water (1:1.5 ratio). Bring to a rolling boil. Stir, cover, and simmer on low heat for 20 minutes. Remove from heat and keep covered for 10 minutes.
Combine the following in a large bowl: cooked quinoa, black beans, bell pepper, jalapeno, cilantro, and corn.
Make the sing by whisking together all ingredients.
Add dressing to salad and mix well.