Quinoa, Black Bean & Chick Pea Salad

By • August 10, 2011 • 1 Comments



Author Notes: I've been making this salad for years and can't remember where it came from. However, the original recipe called for rice and I have since changed it to QuinoaRobinDiane

Serves 10-12

  • 1/2 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon cumin
  • 1 teaspoon minced garlic
  • 1 cup dry quinoa, cooked in 2 cups water
  • 19 ounces can of Black Beans, rinsed
  • 19 ounces can of chick peas, rinsed
  • 3/4 cups chopped red pepper
  • 3/4 cups chopped yellow pepper
  • 3/4 cups chopped green onion
  1. Cooke quinoa according to package directions and allow to cool.
  2. whisk oil, vinegar, mustard, cumin and garlic in a medium bowl until well blended. Season dressing to taste with salt and pepper.
  3. Combine quinoa, chick peas, peppers and green onions in a large bowl, (can be made 6 hours ahead. Cover and refrigerate. Toss salad with enough dressing to moisten. Correct salt and pepper if necesary
  4. Serve and enjoy
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Tags: Travels well and serves a crowd. Easy to make. Cool and Refreshing. Flavorful.

Comments (1) Questions (0)

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about 3 years ago Sagegreen

I appreciate that you are not just adding quinoa to rice, as I often wind up doing. This sounds really well seasoned and spiced, too!