Bolivian Quinoa & Black Bean w/Summer Salsa Cruda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Ingredients1⁄2 tsp canola, extra virgin olive, or sesame oil1 cup quinoa (brown or black), rinsed1⁄4 to 1⁄2 tsp ground cumin1⁄2 tsp ground coriander1⁄2 tsp chili powder1 3⁄4 cup cold water2 tbsp, plus 2 tsp white wine vinegar1⁄2 tsp sea salt1 can organic black beans, rinsed several times, drained For salsa cruda:3⁄4 to 1 lb organic roma tomatoes (about 8), stem portion and seeds removed, diced small1⁄4 medium yellow onion, minced1 inch long segment jalapeno pepper, minced (or to taste)1 tbsp lime juice 2 organic mangos, diced small1 lg handful cilantro, very finely chopped (or to taste)1⁄2 tspn sea salt, plus 1-2 pinches
Directions
Place rinsed and drained quinoa into a heavy sauce pot, and toast over medium flame for a few minutes until the grain becomes slightly browned. Next, stir in oil, then spices, and continue to cook another minute. Add water, bring to a boil, then lower heat and simmer, covered, for 20 minutes. Fluff with a fork and let grain remain in pot.
In the same pot, add vinegar, salt, and beans, and cook for a minute or two over low heat. Transfer beans and quinoa mixture to a large mixing bowl and let cool.
In a separate mixing bowl, add all salsa ingredients and gently stir to incorporate. Taste for seasoning.
Add salsa cruda to quinoa mixture and gently stir with a wooden spoon to fully incorporate. Season to taste, plate, and enjoy as a deliciously healthful main course or side dish.
Serving Size: Makes 5 - 1cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user HEATHERT517.
Place rinsed and drained quinoa into a heavy sauce pot, and toast over medium flame for a few minutes until the grain becomes slightly browned. Next, stir in oil, then spices, and continue to cook another minute. Add water, bring to a boil, then lower heat and simmer, covered, for 20 minutes. Fluff with a fork and let grain remain in pot.
In the same pot, add vinegar, salt, and beans, and cook for a minute or two over low heat. Transfer beans and quinoa mixture to a large mixing bowl and let cool.
In a separate mixing bowl, add all salsa ingredients and gently stir to incorporate. Taste for seasoning.
Add salsa cruda to quinoa mixture and gently stir with a wooden spoon to fully incorporate. Season to taste, plate, and enjoy as a deliciously healthful main course or side dish.
Serving Size: Makes 5 - 1cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user HEATHERT517.
Nutritional Info Amount Per Serving
- Calories: 516.4
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 595.8 mg
- Total Carbs: 96.1 g
- Dietary Fiber: 15.7 g
- Protein: 20.4 g
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