While I was making black bean salsa I was thinking of the ways we use my tomato salsa. Of course, there is dipping, but we also put it on Mommalettes, pitas, pasta, and quinoa. My Courtney, AKA Moose, is not a meat eater and we are always encouraging her with protein rich foods to replace the meat she simply doesn’t care for. So before I move away from black beans, I came up with the following. It has similar flavors but also adds cheese, which you can certainly leave out, or replace my fontina with your favorite.
So for Courtney I offer this salad . . .
Quinoa & Black Bean Salad (AKA Moose Salad, for my Moose<3)
Here is what you need:
- 1 cup uncooked quinoa
- 1/2 tsp salt
- 2 cups veggie broth
- 1/3 cup diced red onion
- 2 tbsp lime juice
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, defrosted
- 6 – 8 cherry tomatoes, cut in half
- 5 oz Fontina cheese, diced
- 1 tbsp parsley
- 3 tbsp olive oil
- 1 tsp dill
- 1 tsp oregano
- ½ tsp basil
Prepare the quinoa. Put the cup of quinoa, pinch of salt, and 2 cups of veggie broth in the pot and bring to a boil. Simmer (covered) 18 minutes after it comes to a boil. Quinoa instructions will often say it should be cooked in less time, but folks; we have made A LOT of quinoa in our households and 18 minutes is perfect. Believe me! Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
While the quinoa is cooking, prepare the rest of the salad. (Soak the red onions in the lime juice and set aside. This helps take the edge off of them.)
Mix the black beans, corn, tomatoes,cheese, parsley, and oil into a large bowl.
When the quinoa has cooled, mix it into the bean mixture. Dice and add the red onion and the lime juice, and then add the other seasonings. Taste a little and if you need to, add a little more oil or lime juice to taste. Serve at room temperature.
I hope you try this. I know you will . . . ENJOY!