Saturday, April 4, 2009

Black Bean and Roasted Vegetable Quinoa

Everyone knows about quinoa by now right?  It's definitely a super food - it has twice the protein of a regular cereal grain and less carbs, it's loaded with fiber AND it's a complete protein.  It also takes less time to cook then rice or barley, you can throw it into boiling water for about 20 minutes and drain it like you would pasta.  For this dish I was inspired by this greek style quinoa salad that my mom made and raved about.  I didn't have chickpeas or feta on hand but I did have black beans and queso fresco so I decided to put a mexican spin on it.  


I made a light vinaigrette with lime juice, olive oil, a drizzle of honey, some chili powder, salt and pepper.  I roasted a red pepper, an anaheim pepper and sliced red onions in the oven until the peppers were charred and the onion was soft.  Remove the skin from the peppers and chop them up.  Toss the vinaigrette, quinoa, roasted peppers and onion, some chopped scallions and crumbled queso fresco together.  I topped mine with some pepitas.  This is a perfect salad to make on a Sunday and bring for lunch all week long.   

Next I'm going to try quinoa for breakfast - something like this 101 Cookbooks Recipe.  

5 comments:

Mom said...

Looks like a delicious spin on the Greek version! I got some great blackberries a few weeks back and had them in my quinoa for breakfast - yummmmy - should of added nuts, tho - next time! Love you much

ron said...

Keen-Wha!!!

Kevin said...

That quinoa salad looks good!

Tom D, cheese-hater said...

I don't cook, but this looks pretty good - minus the cheese, of course.

Acai Berry said...

Thank you for the fantastic recipe. I wish I had more recipes I can experiment with acai berry juice because I happen to be a huge fan of acai berry juice.