 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Quinoa with Black Beans
Quinoa is an ancient grain and a rich source of protein, fiber and
flavor. You can find quinoa (pronounced, keen'wa) in the rice section or
the health foods section at the supermarket. In this recipe I pair it
with delicious and healthful black beans for added protein, fiber, and
iron.
And, leftovers make a great lunch for the next day.
Serves 6
3/4 Cup organic quinoa
1 13 ounce can organic black beans, drained Dressing: 2 Cloves organic garlic 1 Bunch organic cilantro 1 Bunch organic Italian flat leaf parsley 1 Tablespoon dried oregano 1/4 Teaspoon crushed red pepper flakes 1 Small jalapeno pepper, coarsely chopped, always wash your hands immediately after handling hot peppers 2 Tablespoons white vinegar 2 Tablespoons freshly squeezed lemon juice, from about ½ lemon 1/4 Cup organic mayonnaise or for a vegan option, use a vegan grapeseed oil "mayonnaise," or soy based Nayonise, or substitute extra virgin olive oil salt and pepper to taste
Bring 2 cups of water to a boil in a medium covered pot over high
heat. Reduce the heat to low-medium and add the quinoa. Cover and cook
at a simmer for about 25 minutes until the water is absorbed and the
quinoa is tender. Stir in the drained black beans, until combined. Turn
the quinoa and beans into a bowl. Using two spoons, toss to separate the
quinoa grains. Set aside while you prepare the dressing.
Place the garlic, cilantro, parsley, oregano, red pepper flakes, jalapeno, vinegar, lemon juice, and mayonnaise, a little salt and pepper into the bowl of a food processor fitted with a metal blade. Cover and process for about 30 seconds until well blended. Taste for seasonings. Pour this dressing over the quinoa and beans and using two spoons, toss well to combine. Taste for seasonings. Serve warm or at room temperature. Refrigerate any leftovers for up to three days. |