Super colorful, very healthy, tasty and moist!
2 cups black beans, canned, drained and rinsed
1 cup red quinoa, rinsed
6 green onions, thinly sliced
¼ cup red onion, minced
1 orange bell pepper, finely diced
¼ cup cilantro, minced
4 tablespoons red wine vinegar
1 tablespoon soy sauce
1 tablespoon lime juice, fresh squeezed
¼ teaspoon chipotle paste or powder
¼ cup plus 2 tablespoons olive oil
- Combine quinoa and 2 cups of water in small saucepan. Add a pinch of salt and a dash of oil. Bring to a boil, reduce to a simmer and cover. Don’t stir while cooking. Simmer until water is evaporated (when water has been absorbed the quinoa is done.) Let sit covered for 10 minutes after removing pot from heat. Place quinoa in a bowl and bring to room temperature.
- Drain beans, place in another bowl with cut up vegetables.
- Mix dressing with whisk and add to the veggie and bean bowl.
- Add quinoa to beans and vegetables and mix well.
Total cooking time: 1 hour