This is one of the first dishes I ever posted. I finally got around to redoing one of my favorite and most popular recipes. Why? Well, the photos were just so terrible and every time I see them on Pinterest, I cringe a little. The only good thing about those photos is they show me how I have improved my photography. I feel like I am always learning something new when it comes to photography and it has become one of my favorite parts of food blogging.
Quinoa is everywhere and in so many different colors! With good reason too, quinoa is very nutritious and great in salads, soups, as a side dish, can be served hot or cold, and ground up as flour.
The possibilities are endless! I first started making this salad years ago after I had the quinoa salad from Whole Foods Market. It’s a little pricy to buy a small container of their quinoa salad, so I came up with a version that I think is just as good, if not better 😀 It’s delicious, filling and quick to prepare, so much so that it is often my lunch 😀
Preparing Quinoa is quick cooking and very easy to prepare. It is made the same way you would prepare rice: 2 parts water or broth to 1 part grain. Bring water and grain to a boil and reduce to a simmer for about 15 minutes or until liquid is absorbed.
Quinoa can be a very valuable addition to any diet. Quinoa is a complete protein, meaning it contains all the essential amino acids the body needs. That makes Quinoa a good source of protein for vegetarians.
This gluten-free seed is a great source of protein. It contains all essential amino acids making it a complete protein food. Quinoa is a great option for people who are trying to reduce their meat consumption.
Quinoa is also a good source of fiber and it also provides iron, magnesium, potassium, folate, calcium, phosphorus, and vitamins A and E.
- Iron is important for hemoglobin and red blood cells
- Magnesium is good for lowering blood pressure
- Potassium is needed or muscle contraction
- Calcium is needed for bone strength and nerve impulses
- Folate protects against megaloblastic anemic is needed for the metabolism of amino acids
- Phosphorus is needed for bone mineralization and collagen formation
- 1 cup quinoa
- 1 Tbsp olive oil
- ½ cup onion, diced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup grape tomatoes, sliced in quarters
- Juice of half a lime
- salt & pepper
- ½ cup fresh cilantro, chopped
- Rinse quinoa in cold water and drain well.
- In a medium saucepan add 2 cups vegetable broth and 1 cup of quinoa. Bring to a boil, then cover and reduce heat. Simmer about 15 minutes or until liquid is absorbed.
- After 10 minutes into cooking quinoa, begin preparing black bean mixture. In a large skillet heat 1 Tbsp olive oil.
- Add onions and garlic, sauté until fragrant. Add cumin, tomatoes, and black beans. Salt and pepper to taste.
- To the skillet add cooked quinoa and cilantro, stir to combine. Squeeze lime juice over salad. Serve warm.