Black Bean & Quinoa Salad
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 60 min | Yield: 4 cup |
Tex-mex mix
Ingredients
- 1 cup Quinoa (cooked)
- 2 cups Organic Vegetable Broth
- 15 oz Beans, Black
- 8 oz Canned Tomatoes, Diced
- 1 cup Red Bell Peppers
- 2 tsp Minced Garlic In Water
- 1 tbsp Cilantro
- 1 tsp Cumin Seed
- 1/2 tsp Coriander Seed
Directions
First thing you have to do is rinse the quinoa – the outer shell has a bitterness to it that can be removed with a quick rinse in some cold water. Rinse and drain through a mesh strainer, and add to rice cooker (or slow cooker). Then add quinoa to the rice cooker or slow cooker, and pour in the rest of the ingredients.
I used some of my awesome Trader Joe’s favorite frozen items to make this process even speedier. Instead of mincing garlic, I use these frozen garlic cubes – they are a lifesaver! They also come in cilantro and basil – yum.
Once all the ingredients are in, give a quick stir, close, and cook! I did this on the regular rice cooker setting, and it took about 50 minutes.
When everything is cooked and ready, fluff with a fork and season with salt and pepper. Enjoy! I thought this salad was really good. Casey pointed out that it kind of tasted like a more solidified form of CHILI – yum!
We had our quinoa with a side of tofu (double protein!) that I cooked in a coconut milk and lime juice marinade, mmmmm…Grilled chicken also works well.
And for our veggie sides we had slow roasted eggplant, so mushy and perfect…
And oven roasted broccoli & asparagus! I did these at a higher temperature than usual – 425F –and left them in almost 35 minutes. By the end, they were so cooked through that they sort of tasted like kale chips – airy and completely roasted – soooo good!