Category: Cilantro

Quinoa Salad with Black Beans and Mango - from Veganomicon

8/9/2013

Although this recipe is made with quinoa (a great source of protein by the way), you can use any leftover grains, beans and fruit you have around. It's a quick recipe and sure to delight vegans, vegetarians, omnivores and carnivores alike! A great salad to bring to a potluck. Enjoy!

Ingredients:

1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can) - If you like to soak your beans, like I do, about 1/2 cups dried beans will yield 1 1/2 cups cooked
Sometimes, I add a chopped avocado since you can never go wrong with avocado
A few leaves of lettuce for garnish

Directions:

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl.

Add the red wine vinegar, grapeseed oil, and salt
Stir to combine.
Add the quinoa and stir until everything is well incorporated.
Fold in the black beans.
Serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad onto it. It tastes good chilled and even better at room temperature.

Note: To cook quinoa, bring 1 cup dried quinoa and 2 cups of water to a boil in a small pot. Once the mixture is boiling, lower the heat to a simmer and cook for 15 minutes, until all the water has been absorbed. Remove from heat and fluff with a fork. Set aside to cool, and once it has cooled, you can prepare the salad.

To print this recipe, click "Download File" below:

quinoa_salad_with_black_beans_and_mango_-_veganomicon.pdf
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Avocado and Chickpea Quinoa Salad

3/5/2013

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"The Kind Life" recipe via Alicia Silverstone

I just absolutely LOVE this salad. It was a hit for my entire family. They couldn't get enough of it! Thanks to Maureen Dargle for turning me on to this one!

Ingredients

1/2 cup dry quinoa
2 cups vegetable broth
2 cups spinach
1 cup cilantro
1/4 cup onion
2 teaspoons garlic
2 cups chickpeas, rinsed and drained
1 cup cherry tomatoes, cut in half
2 avocados, chopped
1 lemon, zested
2 lemons, juiced
2 teaspoons Dijon mustard
2 teaspoons olive oil
1 teaspoon agave nectar
1/2 teaspoon cumin

Directions

Start by making the quinoa: soak the quinoa in a pot in the vegetable broth for about 15 minutes. Turn the heat on to medium-high and let the quinoa come to a boil. Once it boils, reduce the heat to medium-low and let the quinoa simmer. Stir every so often and cook quinoa about 20-25 minutes, just until the liquid is absorbed – don’t let it dry out completely, though; when there is just a tiny amount of liquid left in the pot, remove it from the heat and cover. Set aside to cool.
Meanwhile, put the spinach and cilantro in a food processor. Process until the greens are finely diced. (You can do this by hand if you don’t have a food processor.) Put the greens in the serving bowl and set aside.
As long as the food processor is out and dirtied, use it to chop the onion and garlic, then add to the greens mixture. Add the chickpeas to the serving bowl and mix well. When your quinoa has cooled, add it to the bowl as well, along with the tomatoes.
Make the dressing by whisking all the remaining ingredients together, adding salt and pepper to taste. Pour over salad and mix until combined. You can set the salad aside for 10-15 minutes to allow the flavors to meld. Serve and top with avocado.

To print this recipe, click below.

avocado_and_chickpea_quinoa_salad.pdf
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Quinoa Salad with Black Beans and Mango - from Veganomicon

Avocado and Chickpea Quinoa Salad

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