Spicy Quinoa Bean And Pepper Salad Food

ZESTY QUINOA SALAD

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
• Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE

Steps:

• Prepare the quinoa:
• Rinse it well in a fine mesh colander and drain all the water.
• Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
• Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
• Fluff with a fork, and you're done.
• While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
• Rinse and drain the black beans.
• Chop the veggies until roughly the same size as the black beans.
• Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
• Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.

SPICY QUINOA, BEAN, AND PEPPER SALAD

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
• Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
• Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.

SPICY QUINOA SALAD

Steps:

• In a bowl, rinse quinoa several times with cold water.
• In a large pot, bring the 2 cups of water to a boil, add the quinoa and simmer for 20 minutes or until all liquid is absorbed.
• While quinoa is cooking, combine half of the honey, lemongrass, garlic and peppers in a small bowl.
• Prepare the cranberries by whizzing them in a food processor with the remaining honey and lime juice until the cranberries are mere flecks and the mixture is a beautifully vibrant red.
• When quinoa has cooked, stir in the lemongrass mixture and the cranberry mixture until combined.
• Finally, add the mint, cilantro and red onion to the quinoa and mix thoroughly.
• Set the quinoa salad in a covered bowl in the refrigerator for at least an hour to chill before serving.