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April 8, 2013

2

Quinoa, Black Bean and Avocado Salad

by Anne Paddock

On a sunny Spring afternoon, I came home to find a bowl of Quinoa, Black Bean and Avocado Salad on the countertop. My daughter, a devout vegan decided to create one of her favorite lunch dishes with quinoa – a grain like seed that contains high quantities of the B vitamins, calcium, phosphorus, iron, magnesium, zinc and lysine (an amino acid) – vegetables (California avocado, sweet red peppers), fruit (sweet grape tomatoes, lime juice), legumes (black beans), herbs and spices (cilantro, cumin, salt and pepper), and a small amount of olive oil. The result is a refreshing colorful salad that has the perfect balance of flavors:

DSC_0262Ingredients:

1 cup of dry quinoa
1 tablespoon olive oil
1-3/4 cup water
1 California avocado, diced (just before serving)*
1 can of Eden black beans, drained and rinsed
1 cup of sweet grape yellow tomatoes, sliced and quartered
2 small sweet red peppers, diced
1 cup of cilantro leaves, chopped
2 limes juiced
1 teaspoon of cumin
1 tablespoon olive oil
salt and pepper

  • Pour 1 tablespoon of olive oil in a 2-quart sauce pot and heat to medium.
  • Add the quinoa to the heated oil and saute for 2 minutes, toasting the quinoa.
  • Add the water, bring to a boil, reduce the heat, cover and cook for 20 minutes.
  • While the quinoa is cooking, chop the tomatoes, red peppers, avocado and cilantro. Set aside.
  • Juice the limes and blend with 1 tablespoon of olive oil,  and cumin in a small food processor.
  • Place the drained and rinsed black beans in a large bowl.
  • When the quinoa is finished, remove from the heat and with a large spoon, fluff the grain and then add to the black beans and blend.
  • Add the tomatoes, red peppers, and avocado* to the quinoa and black bean mixture, and blend.
  • Pour the dressing over the quinoa mixture and blend.
  • Add the chopped cilantro. Salt and pepper to taste.
  • Serve immediately. Makes 6 large servings or 10 small servings.

*If making ahead of time, delay slicing the  avocado until just before serving to avoid discoloration. Or, consider adding 1-2 tablespoons of Mangé Red Pepper Vinegar (see below) which will add flavor and keep the avocado from discoloring. To purchase Mangé fresh fruit vinegars, go to www.mange-legastronome.com.

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2 Comments Post a comment
  1. Lamar Briggs
    Apr 8 2013

    LOVE this …thanks for the suggestion…NB

  2. Apr 8 2013

    You and LB will really love this salad…the avocado makes the difference.

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