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Quinoa Salad

What you need: 

3/4 cup uncooked quinoa
1 1/2 cups water
1 (15 ounce) can black beans, drained
1 carrot, diced
1 celery stalk, diced
6 cherry tomatoes, quartered
1 scallion, chopped
2 cloves garlic, minced
1 small cucumber, sliced
juice from 1/2 lemon
1/4 cup olive oil
1/4 cup apple cider vinegar
dash cayenne pepper
dash cumin
salt and pepper, to taste

What you do: 

1. Boil quinoa in a rice cooker or saucepan with water until all water is absorbed. Set aside to cool.
2. Combine all chopped veggies and drained beans with lemon juice, oil, vinegar and spices.
3. Toss with quinoa, add salt and pepper, to taste and serve. Good with hot sauce!
Source of recipe: I wanted to use up a bunch of ingredients, so I threw this together.

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I have made this salad multiple times this summer for gatherings (and just for myself).  It is always a hit!

It's a very light and flavorful sidedish.  It's also very colorful which I love!

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Hi there, I'm an intern for Animal Place, a farmed animal sanctuary that also does outreach to the community about veganism and animal rights. We are compiling a list of recipes to give out to new vegans and I was wondering if I could use your recipe and picture? I would give you credit, of course.

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Awesome! I'll be making this salad today as I have quinoa leftovers and had no clue what to make with it!.. This sounds perfect , thanks!  ;)b

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I absolutely adore this recipe! My parents, who didn't know what quinoa was before trying this, ask me to make it all the time. Definitely a family hit!

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This....is....fantastic!!  When I make it, I have to make a HUGE bowl of it.  My son and I eat it all within 24 hours.

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This is sooooo tasty! I used red onion instead of scallions, added fresh parsley and mint, and cut back on the ACV. My one and a half year old loved it, and she is super picky. Thanks so much!

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Agreed about the apple cider vingar... way too much! I took the advice on this board and used a splash only, and loved this salad! Thank you so much. It's easy to add whatever veggies are on hand... also tastes good with lime juice.

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Made this again today - this time I used raw quinoa (It was soaked in water for 12 hours, drained and rinsed). For veggies I used fresh raw corn (sliced right off the uncooked cob), cucumber and tomatoes. And I used a can of kidney beans instead of black beans. Everything else was the same and it all turned out just as good!

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Oh! I also left out the celery just because I am not a big fan of it

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YUM! I just decided to make this so that I could have lunch for the week and damn, am I glad I did! This is super tasty. I wasn't sure how the black beans would be with it and allllllmost opted for kidney instead, but decided to go ahead with the original.
A few changes:

I did use red wine vinegar in place of the apple cider vinegar, as suggested by others.
I had no tomatoes or cucumber so i used zucchini and thinly sliced raw russian kale in place of those.
I also added maybe more than a dash of both cayenne and cumin because I didn't think it added much at first.
I added just a sprinkle of red chili powder, just for a little boost.
Also, I cooked my quinoa in vegetable stock, since I had just made a big batch. Plus I think it added some flavor.
Oh, and my lemon didn't seem super tangy so i added a teeeensy bit of lime juice to it.

SOOOO GOOD! I'm looking forward to having this all week.....Or for a few days, however long i can make it last for  ;)

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