This has a little bite to it, add more jalepeno if you want more spice. I say add 1/4 cup of lime juice which can be fresh or in the bottle, I usually add more if it sits for a couple of hours but it’s up to you. I also like tomatoes in it too and you can switch up the beans and veggies. Caitlin likes shredded carrot(about one carrot) in it which I how I made it the first time but I’m not a huge carrot fan. Corn would also be a good addition. If you want to get in more veggies I sometimes dress some baby spinach and top it with about 1/2 cup or more of this salad. Also for Kim you can do without the cilantro, just add some more spice.
Quinoa (keen-wah) Black Bean Salad
1 cup quinoa (dry)
1 1/2 cups veggie stock
1 can of black beans rinsed
2 cloves of garlic grated
1/2 red onion diced
1/2-1 red pepper
1/2 cucumber sliced then quartered
1 jalepeno finely diced
1/4 lime juice (more if you like)
2 tbspn oil
salt and pepper to taste
1 tsp ground cumin
1/2 cup of chopped cilantro (optional for Kim ;))
*Rinse and soak Quinoa for 10 mins in warm water.
* Bring veggie stock and quinoa to a boil. Cover and let simmer on low for 15-20 minutes.
When water is evaporated it’s generally done. It should expand to about 3 times it’s size,
and be semi soft to the teeth.
* While Quinoa is cooking, dice cucumber, onion and red pepper and cilantro, rinse beans and put in a big bowl.
*Grate garlic, mix with oil, cumin, lime juice, jalepeno and s & p and add to veggie mix.
*When Quinoa is cool, add to veggie mix and chill for at least 30 mins.