Friday, January 6, 2017

Tish's Red Quinoa and Black Bean Salad

Tish's Red Quinoa and Black Bean Salad
(photo courtesy of Tish, 2017)
Happy New Year! Thanh's Kitchen is excited to welcome 2017 to your kitchen with Tish's Red Quinoa and Black Bean Salad!! As I mentioned in my end of 2016 post that moving forward I will try to find guest bloggers. Luckily my lovely friend Tish took time out of her busy schedule to share a healthy and nutritious recipe that her family loves. Tish's brother-in-law founded Granite State Race Services, LLC that time and score nearly 200 events each year throughout New England including the New York Marathon. Tish and her husband Bill work in this family business. If you have ever wondered who does all the road race timing and management well now you know! Check out their website for upcoming races! Below is Tish's write up. Thank you Tish!

Recently I made this salad, and my son John, who is a junior in college, had seconds with his dinner, and two extra helpings for snacks that evening. It's a really healthy and delicious favorite in my house. We like all of the fresh flavors mixed together. I think I originally got the recipe from the back of the bag of Bob's Red Mill Red Quinoa, and I improved it a bit by adding extra fresh lime juice, extra green onions, and a bit less salt than the original recipe calls for (by the way, I've found Market Basket is the best place to find this quinoa, it's much cheaper than at Shaw's and Hannaford's). I usually make a double batch, because we go through the left overs in no time. Hope you like it! Enjoy!

--Tish--

Tish's Red Quinoa and Black Bean Salad 

Ingredients:

1 cup uncooked red quinoa
1 can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh cilantro, finely chopped
2 to 3 green onions, chopped
1 cup frozen corn
1 avocado, chopped

Dressing 

Ingredients:

4 Tbsp fresh lime juice, or more to taste
1/4 to 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 garlic clove, minced
1/4 cup fresh cilantro
1/4 cup extra virgin olive oil
1/2 tsp. ground cumin
1 tsp. tabasco sauce (optional, but we love it!)

Method:

Cook quinoa according to package directions, and allow to cool. Chop and mix the rest of the salad ingredients, except add the avocado just before serving. Mix dressing separately, and add to salad. It's best to chill before serving.

2 comments:

  1. This sounds delicious! I sent my wife the recipe. Please don't stop posting your recipes! I found this one looking for a malabar chestnut recipe. I loved the sprouts recipe you posted. By the way, we live on Hawaii's Big Island.

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  2. Aloha Robert, thank you for visiting my blog! Thanh

    ReplyDelete