Tuesday, January 27, 2009

Black Bean, Tomato and Quinoa Salad - Adapted from Epicurious

We had French Dip Sand-witches with some left over roast beef and served this salad with them.  For those unfamiliar with Quinoa, it is a grain high in protein and fiber with a unique taste.  Try it if you havent.  Chop 1 tomato and a small onion and mix with your favorite herb.  The recipe calls for cilantro but we didnt have any so used rosemary.  Make a dressing by mixing 1/4C olive oil, the juice of 1 lime, 1t lime zest, salt and pepper to taste.  Cook the quinoa according to package directions.  We used 1/2C dry and it served 2 generously.  Drain the quinoa and mix with a 14 oz. can of drained and rinsed black beans (we warmed the beans before mixing) and the tomato and onion.  Toss with the dressing.  Delicious warm or cold.



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