Quinoa is one of my favorite foods – and not just because you can eat it on Pesach! For the uninitiated quinoa (KEEN-wa) is a protein-packed berry, which substitutes nicely for rice or couscous and is perfect in both hot and cold dishes.
I make it often during the week, cooking it up just as I would rice, sauteeing a bit of onion and carrot and then adding quinoa, water (2:1 ratio) and some spices. On Shabbat, I like to serve it as stuffing in chicken or as a pilaf with a saucy brisket or stew.
One of my absolute favorite ways to serve quinoa, though, is in this flavor-packed and oh-so-simple Black Bean & Quinoa Salad. It doesn’t hurt that I’m also a huge fan of cilantro – and lime, both of which this recipe features liberally.
Black Bean & Quinoa Salad
Adopted from Epicurious.com
- 2 t grated lime zest
- 2 T fresh lime juice
- 2 T vegetable oil
- 1 cup quinoa
- 1 can black beans, rinsed and drained (or 2 cups of cooked beans)
- 2 medium tomatoes, diced
- 1/4 cup diced red onions
- 1/4 cup chopped fresh cilantro
- salt & pepper to taste
1. Whisk together lime zest and juice, oil, and salt and pepper in a bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, rinsing and draining in between each soak. (I skip this, but I recently learned that quinoa can give some people an upset stomach. If you find that happening to you – definitely do this step!)
3. Cook quinoa in a medium pot with two cups of water (just like you would with rice). Lower the heat to a simmer once the quinoa begins to boil. Do not uncover the pot until fully cooked – about 15 minutes.
4. Fluff the quinoa with a fork, then pour into a large bowl. Add dressing and toss until fully absorbed.
5. Once the quinoa is room temperature, stir in remaining ingredients. This will keep in the fridge for a few days, but it’s better served room temperature if you can wait for it.
Note that I prefer to use a fork to stir in the dressing rather than a wooden spoon, to keep the quinoa kernels in tact.
Serves 4, so I usually double or triple the recipe for Shabbat.
Do you have a favorite quinoa recipe? Please share it in the comments section – or link up to a post on your blog if you have blogged about quinoa.
And hey, check out the cool new “Print PDF” link down below, so you can print, save as a PDF or email this recipe. (There are ads on the PDF page, which I do not have control over, unfortunately. I’m working on figuring out a way to nix those.)