Last summer I found a couple recipes for quinoa and black bean dishes. During one of my early experiments cooking quinoa I ended up accidentally combining two recipes (one a hot dish, one a salad) into my quinoa and black bean salad. Honestly every time I make this it turns out slightly different. I really prefer it with some tangy crumbled cheese like feta or queso fresca. One of the original recipes calls for diced avocado and I think that would be amazing in it.
I decided to make a pared down version for our camping trip the other weekend (with more quinoa and less red bell pepper -oops, that is what happens when I cook without consulting the recipe). For the camping trip I stored the whole (cherry) tomatoes in a separate container and chopped them into individual servings and omitted the crumbly cheese altogether. I like to use cherry tomatoes because I can find good cherry tomatoes more reliably and they seem to make the salad less soggy. This version is what I normally make.
Quinoa and Black Bean Salad
- 3/4 c quinoa
- 1 1/2 c weak veg broth
- 1 c frozen corn kernels
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 4 green onions, thinly sliced
- 1 c. worth diced tomatoes (approximate)
- cilantro, large handful of leaves, chopped
- 3 T red wine vinegar
- 1 large clove garlic, crushed
- good shake of chipotle powder
- good pinch of cumin
- 2 T canola oil
- opt. crumbly cheese like queso fresco
- opt. diced avocado
Rinse the quinoa well before you cook it (something about removing a bitter substance from the surface of the grain). Cook the quinoa with the veggie broth (about 15-20 minutes of simmering). In the last few minutes dump frozen corn on top to thaw it. Let cool, if time allows.
In a medium-large bowl add the beans, red bell pepper, green onion. Add cooked quinoa and corn, toss. Add tomotoes and cilantro.
Mix together vinegar, garlic, chipotle powder, cumin and canola oil for dressing. Pour on top of salad, gently toss.