Monday, February 27, 2017


 ~ Oh She Glows

1 c. uncooked quinoa (or 3 c. cooked)
1 1/2 c. water or vegetable broth
14 oz. can black beans, drained and rinsed (or 1 1/2 c. cooked)
1 1/2 c. cilantro, chopped
3 medium carrots, julienned or 1 large sweet potato, roasted and chopped
4 green onions, sliced
salt and pepper, to taste
Optional garnishes - tahini lemon dressing, avocado dressing, sliced avocado, pita slices, crackers

5-6 T. lime juice, to taste
1 /4 c. olive oil
2 garlic cloves, minced
2 t. cumin
2 t. pure maple syrup, or to taste
3/4 t. fine grain sea salt, or to taste

Put uncooked quinoa and water or broth in pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let steam with lid on for five minutes. Fluff with fork and cool in fridge for at least 15 minutes.

In a large bowl, toss quinoa, black beans, cilantro, carrots or sweet potato, and green onions. Whisk dressing ingredients together in small bowl, then toss with salad. Season with salt and pepper to taste. Add optional garnishes, if desired.

Makes about six cups.

Notes: We use crockpot beans from the freezer instead of canned, tahini lemon dressing, and avocado. However, we're not all fans of avocado and prefer to add that healthy fat by mashing it into our salad rather than having it in slices or just using avocado dressing. Although it's fine as is, sometimes we eat it on a bed of spinach.

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