Wednesday, March 20, 2013

Black Bean Quinoa Salad with Roasted Red Pepper Dressing





























Black Bean Quinoa Salad with Roasted Red Pepper Dressing

I love this dish of whole grain quinoa and black beans with a creamy dressing. It’s loaded with protein and calcium and lots of flavors. The dressing really rocks, it’s tangy and spicy and the pepper gives a bit of smokiness. I’m sure many dressings would work here. The colors of the dish are striking too with red, orange and green, for more color toss in a bit of red cabbage. This dish is filling in a good way and comes together quickly. The quinoa only takes 15-20 minutes total. While it’s cooking you can assemble the other ingredients and the dressing,  and have it all done in 30 minutes!

Note: if you don’t have quinoa try brown rice 1 cup to 2 parts water 45 minutes
Swap chickpea for black beans if that’s what you have

Salad
1 cup quinoa rinsed
2 cups veggie broth
14 oz can black beans rinsed and drained
3 scallions sliced thin including green parts
Cherry tomatoes sliced length wise – about 12
Arugula handful
Avocado
Cilantro handful


Instructions
1. Rinse the quinoa under running water using a mesh strainer, rince until the water is clear.
2. Transfer the quinoa to a small pot and add 2 cups veggie broth or water if you prefer.
3. Bring to a boil and simmer with lid on for 15-17 minutes. When done let sit with lid on for 5 minute. Transfer to a bowl uncovered and let cool.

Roasted Red Pepper Dressing
14 oz firm tofu or silken tofu
2 Tbsp Noma Shoyu or gluten free Tamari 
4 Tbsp fresh squeezed lemon juice
1 tsp Dijon mustard
1 garlic minced
1 tsp paprika
½ tsp cumin
¼ tsp sea salt
½ chipotle in adoble sauce or ¼ tsp cayenne
½ of large roasted red pepper or 1 whole small one – jarred is fine

Roasted red pepper -  I cooked on an open flame using my gas stove top and turning it with tongs until charred. Or roast in oven at 450 until charred. Either way peel the skin once roasted.

1. Add all the dressing ingredients for the dressing to a food processor or blender and process until creamy.


In a large salad bowl
Add the tomatoes, scallions, cilantro, black beans, arugula and quinoa when cooled. Give it a good toss.
Spoon out into individual bowls and top with avocado and dressing.

Options:
Add savoy cabbage, grated carrot, toated pepits



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