Simple Black Bean Quinoa Salad
This is an easy, delicious gluten-free dish that will quickly become a household favorite.
Ingredients
- 1 cup quinoa
- 2 cups water
- ¼ - ½ red onion
- 1 red pepper
- 1 orange pepper
- ½ can olives
- ½ bunch of fresh parsley
- 1 can black beans (rinsed & soaked)
- 1 lime
- 2-3 T olive oil
Instructions
- Start with preparing the beans as they need to soak for a few hours, or overnight. Open and rinse a can of organic black beans. Place in a bowl with enough water to cover the beans, along with a bay leaf or a piece of Kombu (Japanese sea vegetable). This helps make the beans less gassy for digestion. Let sit for 1-4 hours or overnight prior to use.
- Measure one cup of quinoa. Rinse well in a mesh strainer until the water runs clear.
- Place quinoa in pot. Add two cups of water. (May substitute vegetable or chicken broth)
- Bring to a boil, then cover. Turn off the heat and leave the pot alone for 15 minutes – do not lift the lid. The quinoa should be completely cooked and fluffed up. If not yet ready, cover for another 5 minutes until all the water is absorbed.
- While the quinoa is cooking, chop up your veggies into small bite sized pieces.
- Add all chopped veggies to a large bowl.
- Rinse the beans after they have soaked, and add them to the veggies.
- Fluff up the quinoa with a fork and place warm quinoa over beans and veggies. Alternatively, you can use leftover cooked quinoa for this dish as well.
- Add 1 t dried basil and 1 T parsley (use a bunch of fresh chopped parsley if available)
- Add 2 T olive oil (more if needed)
- Add the juice of one medium-sized lime
- Stir all together. Sprinkle with sea salt or pink Himalayan salt.
- Place in fridge until ready to serve.
- Serve in bowls with diced avocado and fresh chopped parsley over the top.
Notes
Add a protein or use fresh seasonal veggies to change the recipe a bit. Makes a fabulous dinner or lunch.