This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish, and check to make sure the mayonnaise and sour cream is gluten-free.
"Ask not what you can do for your country. Ask what's for lunch." -Orson Welles
This is a terrific summer salad with flavors from a Peruvian dish that I love. Cooking the quinoa with the spices will infuse the flavors better than adding them straight to the salad bowl after the quinoa is cooked.
The green sauce is milder than the version that I make to go on Peruvian Chicken, and if you want this spicier you can use the sauce from that recipe.
Servings = 4 | Serving size =about 2 cups salad
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe keeps well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.
|1 tsp||ground cumin|
|1/4 tsp||fresh ground black pepper|
|1/4 tsp||dried oregano|
|1 Tbsp||reduced sodium soy sauce or gluten-free tamari sauce|
|1 cup||black quinoa|
|2 15 ounce can||no salt added black beans (drained and rinsed)|
|1/2||poblano pepper (seeded and diced)|
|1/2 cup||cilantro leaves|
|2 cloves||garlic (minced)|
|2 Tbsp||reduced fat mayonnaise|
|1/4 cup||reduced fat sour cream|
|1 Tbsp||olive oil|
|1 tsp||lime zest|
|1 medium||yellow bell pepper (seeded and diced)|
|1 medium||red bell pepper (seeded and diced)|
|2||ribs celery (diced)|
Place the water, cumin, paprika, pepper, oregano, and soy sauce in a small saucepan over high heat.
When the water boils, add the quinoa, stir, and reduce the heat to simmer.
Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.
When the quinoa is cooked, place it in a large mixing bowl, add 1 teaspoon of olive oil and the black beans, fluff, and place in the refrigerator to chill.
While the quinoa is cooking, place the pepper, cilantro, garlic, sour cream, olive oil, lime juice, lime zest, salt, and fresh ground black pepper in a blender and puree until smooth.
Place in the refrigerator to chill.
After the dressing and the quinoa are chilled, add the yellow pepper, red pepper, and celery to the bowl with the quinoa.
Add the dressing and fold together.
Serving size = about 2 cups salad
Servings = 4
Amount Per Serving
|Calories 424||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g||%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 65g||50%|
|Dietary Fiber 16g||65%|
|Vitamin A 14%||Vitamin C 167%|
|Calcium 10%||Iron 31%|
|Vitamin K 21 mcg||Potassium 956 mg|
|Magnesium 187 mg|