Black Bean Quinoa Salad

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

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.

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5 Responses to “Black Bean Quinoa Salad”

  1. Kenn Alan says:

    Yum! And it’s gluten-free! Throw in some smoked sausages or serve them on the side. Thanks, Geoff!

  2. Anneliese says:

    I cook my own, but if someone were to use canned beans, would you say it’s about one can of drained black beans?

  3. Geoff says:

    One cup of canned, drained black beans would work. However, home cooked black beans are tastier and worth the effort.

  4. Geoff says:

    Thanks for the comment, Ken. The last time that I cooked this was at a barbeque full of hard core South Texas carnivores who had never tried quinoa. They scarfed it down.

  5. Judy says:

    What a great picture of the salad, Geoff!