Monday, April 6, 2015

Quinoa & Black Bean Salad

Serves: 4


Dried Black Beans - 1 cup (or about 2 cups of canned black beans)
Quinoa - 1 cup
Water - 2 cups
Salt - 1/2 teaspoon
Red Onion - 1
Cherry Tomato - 12
Jalapeno - 1 (optional)
Yellow Bell Pepper - 1
Raw Mango, chopped into small cubes - 1/3 cup
Cilantro/Coriander Leaves, chopped - 1 cup

For Dressing:

Olive Oil - 2 tablespoons
Soy Sauce - 1 tablespoon
Lemon Juice - 1 1/2 tablespoons
Garlic Cloves - 2, minced
Hot Chili Sauce - 1 tablespoon
Salt (adjust according to taste)

For Topping:

Cottage Cheese - 1/2 cup (optional)


  1. Wash black beans and soak in enough water overnight or for 7-8 hours.
  2. Discard the soaked water.
  3. Pressure cook the beans, adding enough water and a little salt, until the beans are soft but still hold firm and hold shape, al dente. Drain out all the water and allow the beans to cool down completely.
  4. Meanwhile, rinse quinoa under running water using a strainer.
  5. Bring 2 cups of water to rolling boil.Add 1/2 teaspoon salt and quinoa to boiling water. Set the flame to low, cook covered for about 15 minutes until all the water is absorbed. Gently fluff it up using a fork. Set aside to cool down.
  6. Chop onion, jalapeno (if using) and yellow bell pepper.
  7. Halve cherry tomatoes vertically.
  8. In a small bowl, whisk together all the ingredients for dressing. Do not forget that you have added some salt while cooking beans and quinoa.
  9. Take chopped onion, jalapeno, yellow bell pepper, cherry tomato halves, chopped mango and cilantro in a large mixing bowl.
  10. Add cooked quinoa and beans.
  11. Pour the prepared dressing, mix well.
  12. Refrigerate for 1-2 hours and serve topped with cottage cheese.


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