Thursday, July 27, 2006

Quinoa and Black Bean Salad

It's recommended that you don't wear pants while making this.

1. Make some quinoa. It's two-to-one water-to-quinoa and if you have a rice cooker, you are golden. Just throw it in and turn it on. And if you don't have a rice cooker you should consider getting one because they are really handy. If you have time, let this get cold or at least to room temperature first. But if you don't have time, big deal.

2. MEANWHILE, cut up some or all of the following into adorable little diced bits and put them in a big bowl: bell peppers of all colors, tomatillos, cucumbers, mango... just whatever you have.

3. Add one clove finely minced garlic and minced jalepeno and cilantro to taste.

4. Drain and rinse one big can or two little cans of black beans.

5. Make a vinaigrette: juice of three limes, some more cilantro, salt, pepper, chile powder, cumin, a clove of garlic pushed through a press, and a tablespoon of olive oil. Shake shake shake until it's all well mixed.

6. STIR IT ALL TOGETHER! If you have time to refrigerate it for about an hour, great. If not, also great.

Top with some guacamole. Eat. Feel superior for your use of whole grains and fresh vegetables.



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