I’ve made a couple of versions of this dish over the past few weeks and gotten a lot of compliments, so I figured that it was time to share.  Quick and easy to make.

Please keep in mind that the quantities listed are approximations as I don’t measure everything exactly when I cook.

Black Bean Quinoa Salad

One-half cup uncooked black beans (One cup cooked)
Two cups uncooked quinoa
Three celery stalks
One-half onion
Olive oil
Balsamic vinegar

Cook the black beans the way that you like them.  I tend to use garlic, onions, Mexican oregano and cumin with a hot pepper or two thrown in for good measure.

If the quinoa is not pre-washed then rinse it three times, then add four cups water and a little vegetable bouillon and bring it to a boil.  Once it’s boiling reduce the heat to low, cover, and cook for exactly fifteen minutes.  If the quinoa is still liquidy after fifteen minutes, drain off any excess water, but don’t cook it past the 15 minute mark or it will get mushy.

Drain the black beans and add them to the quinoa.  Chop the onion and celery and add these as well.  Splash on some olive oil and balsamic vinegar, give it a good mix, and you are done.

Options:  Throw in some chopped parsley or chopped cilantro.  Or, chop some fresh or steamed garden greens like chard and add these as well.