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 3/4 cups
large red bell pepper, 1/4" dice
large yellow red pepper, 1/4" dice
scallions, finely chopped
rinsed and drained black beans (Busch's preferred)
white balsamic vinegar
extra virgin olive oil
finely chopped cilantro
kosher salt (or to taste)
freshly ground black pepper
In This Recipe
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.