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Author Notes: I first tasted this salad when I served it at a brunch at my home, which was catered by The Market Place, a take-out food shop and caterer in Hollywood, Florida. The salad was a huge hit with my guests and I was intent on re-creating it. After many tries, I believe that I have finally succeeded. his salad is healthy, easy, and addictive. I hope you enjoy it as much as I do. - Tarragon
- 1 cup uncooked quinoa
- 1 3/4 cups water
- 1/3 large red bell pepper, 1/4" dice
- 1/3 large yellow red pepper, 1/4" dice
- 2 scallions, finely chopped
- 1/3 cup rinsed and drained black beans (Busch's preferred)
- 1/2 lemon
- 2 tablespoons white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ground cumin
- 2 tablespoons finely chopped cilantro
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- In a saucepan, bring the quinoa and the water to a boil over medium high heat. When it reaches boiling, cover the saucepan and simmer until the water is absorbed and the quinoa is al dente (about 15 minutes). [Note: I find that when making quinoa to use in a salad, the quinoa will be less "gloppy" if cooked in 1 3/4 cups of water for each cup of uncooked quinoa (vs 2 cups of water as is usually recommended]. Set the cooked quinoa aside to cool to room temperature.
- Add the quinoa to a serving bowl and add the red pepper, yellow pepper, scallions, black beans and red beans, and mix lightly to combine.
- Add to the serving bowl the juice of the 1/2 lemon, the white balsamic vinegar, extra virgin olive oil, cumin, salt, pepper and cilantro. Mix lightly to combine and correct the seasoning.
- Chill the salad and enjoy! Salad will keep, refrigerated and covered, for up to 4 days.
- This recipe was entered in the contest for Your Best Quinoa Recipe