#quinoa #blackbeans #salad #recipe
quinoa black bean salad with corn & avocado
1 can of black beans, drained and rinsed
1 can of corn, drained and rinsed
1 avocado, diced
2-3 cloves garlic, finely minced
couple teaspoons flax seeds
sesame oil, salt, and fresh ground pepper to taste
1 cup quinoa
2 cups water
Bring water and quinoa to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and mix in the rest of ingredients.
Kasha salad
Bring to boil 1 cup kasha in 2 cups water, cover and simmer for 15 minutes. Remove from heat.
Mix in:
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 or 1 whole medium red onion, diced
1 red bell pepper, diced
1/2 bunch cilantro, chopped
1 avocado, diced
salt & pepper to taste
squeeze of 1 lime
splash of apple cider vinegar (optional)
Quinoa Loaf
1 cup quinoa, rinsed and drained
2 cups water
1 1/2 tablespoons finely chopped red onion
1/2 teaspoon finely chopped garlic
2/3 cup grated carrots
2/3 cup grated zucchini
Zest of 1 large lemon
1/4 cup all-purpose flour
1 teaspoon baking powder
1 egg
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
Bring quinoa and water to a boil in a pot. Reduce heat to medium low, cover and simmer until liquid is absorbed, 20 to 30 minutes. Remove from heat, then fluff with a fork and set aside to let cool.
Preheat oven to 400°F.
In a large bowl, combine cooked quinoa with onion, garlic, carrots, zucchini, lemon zest, flour, baking powder, egg, salt and pepper. Bake in a loaf pan until lightly browned and just crisp, about 25 minutes.
1 can of black beans, drained and rinsed
1 can of corn, drained and rinsed
1 avocado, diced
2-3 cloves garlic, finely minced
couple teaspoons flax seeds
sesame oil, salt, and fresh ground pepper to taste
1 cup quinoa
2 cups water
Bring water and quinoa to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and mix in the rest of ingredients.
Kasha salad
Bring to boil 1 cup kasha in 2 cups water, cover and simmer for 15 minutes. Remove from heat.
Mix in:
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 or 1 whole medium red onion, diced
1 red bell pepper, diced
1/2 bunch cilantro, chopped
1 avocado, diced
salt & pepper to taste
squeeze of 1 lime
splash of apple cider vinegar (optional)
Quinoa Loaf
1 cup quinoa, rinsed and drained
2 cups water
1 1/2 tablespoons finely chopped red onion
1/2 teaspoon finely chopped garlic
2/3 cup grated carrots
2/3 cup grated zucchini
Zest of 1 large lemon
1/4 cup all-purpose flour
1 teaspoon baking powder
1 egg
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
Bring quinoa and water to a boil in a pot. Reduce heat to medium low, cover and simmer until liquid is absorbed, 20 to 30 minutes. Remove from heat, then fluff with a fork and set aside to let cool.
Preheat oven to 400°F.
In a large bowl, combine cooked quinoa with onion, garlic, carrots, zucchini, lemon zest, flour, baking powder, egg, salt and pepper. Bake in a loaf pan until lightly browned and just crisp, about 25 minutes.