Thursday, 6 August 2015

Moosewood's Quinoa & Black Bean Salad (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Foo Fighters ~ Come Alive
Little Mix ~ Move
Stevie Ray Vaughan ~ Love Struck Baby
Julie London ~ Cry Me A River
Joan Jett ~ Long Time
Blackberry Smoke ~ Too High
Selena ~ I'm Getting Used To You
Sade ~ The Sweetest Taboo
Buckcherry ~ Crazy Bitch
Sara Sant'Ambrogio ~ Prayer "From A Jewish Life" No1
Madeleine Peyroux ~ This Is Heaven To Me
Halestorm ~ Hunger Strike
Sam Cooke ~ Baby Won't Please Come Home
Maroon 5 ~ Can't Stop

I really have been absent of late dear readers. I am sorry for that and thank you for your expressions of concern but I am still here. I am waiting for the hospital to call and give me a date for an operation so its been a little tense around R & R HQ of late. Therefore no kitchen time is being had by me and its still in the hands of the lovely ML.

Today's recipe was one made about a month ago when we were trying out recipes from Moosewood's Low Fat Favourites cookbook. A marvel of a cookbook I have to say. This salad was one of the first recipes made and it was so delicious. ML only made a couple of adaptions by using rapeseed oil instead of olive oil and adding grated carrot (1 small). It was easy to make and looked bright and vibrant in the bowl. The taste was fresh and the flavours of the ingredients worked well and I almost always love a salad with lime juice in it. I love the citrus hit with the warmth of the spices added. The quinoa was succulent and the veggies crisp. All in all a splendid salad...go on..give it a know you want to..  


Moosewood's Quinoa & Black Bean Salad (vegan & gluten-free)

Quinoa & Black Bean Salad      Serves 4
(Recipe from Moosewoods Low Fat Favourites)

1/3 cup quinoa
1 cup water
1 tsp olive oil (We used rapeseed/canola)
4 tsp fresh lime juice, or more to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tablespoon finely chopped fresh coriander
2 tbsp minced spring onions
1 1/2 cups cooked black beans (15oz can)
2 cups diced tomatoes
1 cup diced bell peppers (we used 1/2 green, yellow & orange)
2 tsp minced fresh green chillies
salt and ground black pepper to taste
1 small carrot, grated (optional)

Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 minutes. Allow to cool for 15 minutes. 

In a large bowl, combine the oil, lime juice, cumin, dried coriander, fresh coriander, and spring onions. Stir in the beans, tomatoes, bell peppers, grated carrots and chillies. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.


Thanks for loyally stopping by and I hope to be back very soon. I hope your week is filled with happy moments that give you great reasons to smile...


NB: This is not my recipe and therefore I take no credit for it whatsoever. It is the slightly adapted creation of the good folks at the Moosewood Collective. I thank them for sharing such great recipes...~R~