Last year I was looking around to find recipes that were easy, quick, delicious and healthy. Keeping up your energy and health is important for nursing a little one who literally sucks out all of your nutrients.
Quinoa is my favourite grain, as it’s tasty, can be used in sooo many ways (I once tried delicious gluten-free no-bake chocolate fudgy cookies made with quinoa!) and is one of the most complete proteins you can shove in your mouth. So having a trusty quinoa salad recipe in your repertoire of recipes is essential, and this one incorporates black beans for extra protein power.
The original recipe I’ve adapted can be found on allrecipes.ca here. I changed olive oil to grapeseed oil, and left out the “salt & pepper to taste” as it never seems to need it.
You will need:
1 cup quinoa
2 cups water
1/4 cup grapeseed oil
2 limes, juiced
2 tsp ground cumin
1 tsp salt
1/2 tsp red pepper flakes, or to taste
1 (15 oz) can black beans, drained and rinsed
5 green onions, finely chopped
1/4 cup cilantro, chopped
1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 10-15 minutes. Set aside to cool.
2. Juice the limes. If you have a tool for this, it will take much less time than squeezing each lime piece like I do.
3. Whisk oil, limejuice, cumin, salt and red pepper flakes together. {Instead of olive oil, I have altered the recipe to reflect the grapeseed oil I use instead, as it is higher in vitamin E, has a lighter more pleasant flavour, and is more environmentally friendly being that it is made by pressing grape seeds that are left over from wine-making – and who doesn’t appreciate wine-making? You can get the low-down on the olive oil vs. grapeseed oil debate here.}
4. Combine quinoa, tomatoes, black beans, and green onion together in a bowl. Pour dressing over quinoa mixture. Toss to coat. Stir in cilantro. Serve immediately or chill in refrigerator.
