If I find myself with a free Sunday night, I like to prepare some meals for the week. Basically I'll pick one dish, be it a soup or salad, that I can bring to work for lunch on Monday, Tuesday, and Wednesday. Since I'm continuing with my ongoing efforts to eat healthy, last Sunday I threw together a hearty and filling black bean and quinoa salad.
This flavorful, slightly spicy salad is packed with vegetables. It's seasoned with a sherry vinegar, soy, and lime vinaigrette. It proved to be a satisfying midday meal, but it would also make an excellent side dish to fish or chicken. Check out the protein-rich recipe when you
- 1 cup quinoa, rinsed
- 3 tablespoons sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 chipotle in adobo, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 (15 ounce) can of black beans, drained and rinsed
- 6 scallions, white and light green parts only, thinly sliced
- 1 small red onion, finely diced
- 1 yellow bell pepper, finely diced
- 1/4 cup chopped cilantro
- 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.
- 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.
Make Ahead: the black bean–and–quinoa salad can be refrigerated overnight.
- Grains , Salads
- North American