This is one my favorite grain salads, and it’s especially perfect when all the summery vegetables are still available at the farmers market! A healthy mix of whole grains, vegetables, fiber and protein that makes a lovely lunch or a delicious dinner addition. It’s simple to make and keeps well so you can eat it for several days. Bon Appetit!
Quinoa and Black Bean Salad (serves 8)
1 cup uncooked quinoa
2 cups vegetable broth
2-15 ounce cans black beans
3 stalks celery, chopped
1 cucumber, chopped (skin off or on)
1 red pepper, chopped
2 medium tomatoes, diced
1/2 cup chopped cilantro
1 jalepeno, diced
3 green onions, finely sliced;
Juice from 1 lime (or more to taste)
1 TBS olive oil
Salt, pepper and cumin to taste
Bring vegetable broth to a boil (or you can use water). Add quinoa and cook until done, about 15-20 minutes. Allow to cool to room temperature. Transfer quinoa to a large bowl. Add remaining ingredients and toss to mix. Serve at room temperature or chilled.