Black Beans & Quinoa Salad - Gluten Free

Black Beans & Quinoa Salad - Gluten Free

It's a busy long week-end for us. Hockey has started again and my son is referring games every night. And Tuesday school starts. He is graduating this year. I don't know where the time went.

Not to far from my home there is a Farmer's Stand. They have a nice variety of vegetables and fruits at a really good price. I try to go once a week. At the end of the week I like to finish eating the vegetables that are in the fridge before buying new ones. So this salad was born. I call this salad, throw everything in a bowl and mix. When using red onions in a salad I like to marinate them for at least 30 minutes in red wine vinegar. I slice the onion along the grain to help soften them. Once they are marinated I drain them and prepare my vinaigrette in the same bowl. Another important component in this salad is the amazing grain quinoa. It is gluten-free, high in fiber and a complete protein. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan. It is important to rinse the quinoa until the saponins are removed. To cook the quinoa add one part of quinoa to two parts of liquid in a saucepan. Bring to boil, cover and reduce to a simmer. It will take approximately 15 minutes to cook. I like to prepare the quinoa the day before and let it cool in the fridge overnight. You can replace the quinoa with rice, orzo or couscous for this salad.


Black Beans & Quinoa Salad


Vinaigrette:
1 Tbsp fresh lime juice
3 Tbsp Olive Oil
1/2 tsp honey
salt and pepper to taste
1 clove garlic

Salad:
2 Tbsps red onion, sliced
1 Tbsp red wine vinegar
1/4 cup quinoa, cooked
1/2 cup black beans
1/2 cup cucumber diced
1/2 cup zucchini diced
1/4 cup feta, diced
2 green onions chopped
1/4 cup celery, diced
1/4 cup cilantro, chopped

Marinate the red onions in the red wine vinegar for at least 30 minutes.  Drain.

Mix the ingredients of the vinaigrette in a large bowl.  Add the remaining ingredients.  Mix well.  Best if you let marinate at room temperature for 30 minutes.

Makes two small salads.

14 Comments
Tweets
Comments

14 comments:

  1. Une salade qui me paraît tout à fait savoureuse!

    Bon samedi:)

    ReplyDelete
  2. This is a beautiful salad! Fresh and so enjoyable.

    Lovely shot.

    Cheers,

    Rosa

    ReplyDelete
  3. Always looking for a new way of serving Quinoa; Merci!
    Rita

    ReplyDelete
  4. Your salad sounds delicious and healthy. I love anything with black beans. Beautiful presentation Helene.
    Sam

    ReplyDelete
  5. This looks like a lovely dish! Very fresh and healthy and bright!

    ReplyDelete
  6. My new vegetarian times talks about gluten free dishes and I didn't realized until reading it that quinoa has no gluten. What a great replacement for rice.

    ReplyDelete
  7. superbe, penses a t'inscrire a mon concours si ça te dit?

    ReplyDelete
  8. Such a gorgeous salad! I like the method you use for the onions - adds a zingy punch of flavor!

    ReplyDelete
  9. This is healthy and delicious Helene!!

    ReplyDelete
  10. I love dishes like this...I always seem to end the week with a mish mosh of veggies in the fridge and this is perfect to use them up!

    ReplyDelete
  11. You know I'm close to giving up on quinoa but then I see another delicious looking recipe that makes me want to give it another shot! Even if I never like quinoa, I'd love to try this with another grain =D

    ReplyDelete
  12. The salad looks incredible. So flavorful and light. Perfect for lunch of dinner. Love the addition of the black beans. gives it that push over the top!

    ReplyDelete
  13. You should give quinoa another try. It's good for your health. Some people even bake with quinoa.

    ReplyDelete

Please note that comments will be moderated. Thanks for your comments!