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Made this yesterday. I didn’t have corn so I added a few more black beans. I also used green onions instead of a regular small onion and added 1 teaspoon of sesame oil for a bit of a different flavour.


2 ½ cups cooked quinoa

½ small onion, chopped

½ cup boiling water

¼ cup and 1 tablespoon rice or white wine vinegar

1/3 cup corn kernels

1/3 cup canned black beans, rinsed well

2 teaspoons basil

1 teaspoon Dijon mustard

¼ cup olive oil

1 teaspoon honey

¾ teaspoon salt

1 pinch cayenne pepper


* To cook the quinoa: combine about 3/4 cup dry quinoa with 1 1/2 cups water in asmall pot. Over medium heat, bring to a boil. Turn it down, cover, and simmer for 10 to 15 minutes, until the water is completely absorbed. Turn off the heat and leave the top on for an additional 5 minutes. Fluff the quinoa and set aside. You can do this 1 to 2 days in advance. 

To make the quinoa-black bean salad, put the onions in a small bowl, cover with boiling water and let sit for 5 minutes.

Drain the onions then cover them with ¼ cup vinegar. Let them sit until you’re ready to use (another 5 minutes).

To make the dressing, whisk together the vinegar, basil and mustard in a large salad bowl. Slowly drizzle in the oil, whisking constantly, until the dressing has thickened slightly. Whisk in the honey, salt and cayenne, and then taste. Add a bit more oil if the vinegar taste is too pungent.

Drain the onions, squeeze out the vinegar and add them to the dressing with the corn, fennel and black beans. Add the quinoa and toss well. Taste for salt, adding more as necessary.

(From Shape Magazine)

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*The pictures above are all my own*