Monday, June 16, 2008

Quinoa and Black Bean Salad

Ok gals, this was pretty measurement free, but you'll get the gist.

2 cans organic black beans
1/2 cup quinoa (could use more, that was all I had in the cupboard)
handful fresh parsley choppsed
handful fresh basil chopped
1 chipotle pepper in adobe sauce diced up (with or without seeds, your preference)
1/2 lemon, juiced
olive oil
2 cloves garlic crushed
salt to taste

Cook the quinoa, let it cool, mix with black beans, basil and parsley

Mix lemon juice, olive oil, garlic and chipotle together - pour over the rest, mix, salt to taste. Eat at room temp or refregerate.

Variations I'd like to try - add fresh tomoatoes either cherry halves or diced romas and sub lime juice for lemon juice



Post a Comment

<< Home