Wednesday, May 18, 2011


With the change in seasons to warmer weather, we turn our minds from making soups to salads.  I quite like this recipe for a black bean quinoa salad bowl.  You can add different vegetables and chopped almonds or other nuts to change the taste.   This recipe is makes a good lunch to bring to work.

Cooked quinoa. 

Black beans draining after being cooked.

Quinoa and beans mixed together.

Chopping some of the vegetables.

Chopped mushrooms prior to adding to the quinoa mixture.

The quinoa bowl is ready to sample!

Lemony Vegetables and Black Bean Quinoa Bowl


1 cup quinoa
2 cups water
1 clove garlic, minced
1 tbsp honey
1 can of black beans, drained and rinsed OR 2 ½ cups cooked beans
1 green onion, chopped
5-6 mushrooms, chopped
handful of sugar snap peas, chopped
1 tsp cumin
2 tbsp olive oil
3 tbsp lemon juice
pepper to taste


To a medium size pot, add quinoa, water, garlic and honey.  Cover and bring to a boil then reduce heat and let simmer for 15 to 20 minutes.  Remove from heat, fluff quinoa with a fork and set aside to cool. 

If using dry black beans, they will need to be soaked the night before.  Cook one cup of dry black beans to make 2 ½ cooked beans.   Let cool once the beans are soft.

Add the beans, quinoa, onion, mushrooms and sugar snap peas to a mixing bowl.   Stir to combine.  In a small bowl, mix the oil, lemon juice, cumin and pepper.  Pour over the quinoa mixture and toss until combined.  Serve cold or at room temperature.  Serves 5 to 6.

Add ½ cup chopped toasted almonds to the mixture.
Other vegetables can be used such as steamed asparagus, red pepper, celery, or carrots.

No comments:

Post a Comment