Adapted from The Perfect Pantry
This is one of those wonderfully forgiving recipes that becomes a different yet similar version every time you make it based on the ingredients you have on hand. Don't like some of the listed veggies? Substitute your favorites. We have also substituted Cannellini Beans in place of the Black Beans. Not quite as pretty, but still tastes wonderful.
Note: Remember to rinse your quinoa - Quinoa has a natural coating called saponin that repels insects and
birds and can create a bitter taste. Rinsing with warm water removes
the saponin.
1 cup quinoa, rinsed and drained
2 cups water
2-3 Tbs Grapeseed oil
2-3 Tbs Grapeseed oil
2-3 Tbs fresh squeezed lime juice
1 Tbsp honey (or Agave Nectar)
1-2 chipotle chiles in adobo
1 Tbsp plain yogurt
1/4 tsp kosher salt, adjust to taste
1 Tbsp honey (or Agave Nectar)
1-2 chipotle chiles in adobo
1 Tbsp plain yogurt
1/4 tsp kosher salt, adjust to taste
1 avocado, diced
1 Persian cucumber, chopped
1/4 cup chopped red onion or scallion
1 can black beans, drained and rinsed
Chopped fresh tomato, as much as desired
1 Persian cucumber, chopped
1/4 cup chopped red onion or scallion
1 can black beans, drained and rinsed
Chopped fresh tomato, as much as desired
1/3 cup chopped jicama
1/4 cup chopped cilantro
cilantro leaves, for garnish
Rinse quinoa in a fine mesh sieve. Place 2 cups of water in a medium pot on the stove (or alternatively see Lydia's post for directions to cook your quinoa with a rice cooker). Bring to a simmer, add the quinoa
and cook, covered, for 20 to 30 minutes or until the quinoa is cooked.
While the quinoa is cooking, mix together the oil, lime juice, honey (or agave nectar), 1
chipotle chile, yogurt and salt in a blender. Process until smooth.
Taste, add additional chipotle if more heat is desired. Set aside.
When the quinoa is tender, remove the lid and let cool slightly. Add the quinoa to a mixing bowl, and fluff with
a fork. Gently mix in the chopped avocado, cucumber, onion, black beans, jicama
and tomato, and stir in almost all of the dressing (you might need it
all, but maybe not, so start slowly). Add the chopped cilantro and stir to combine. Taste, and adjust salt if needed.
Serve. Refrigerate left overs, this salad is best within 24 hours of preparation.
Note: Roasted corn is also a good addition to this salad.
