Quinoa and Navy Bean Salad
By Alex Bury, McDougall Program cooking instructor
Servings: 4-6
1 cup water
1/3 cup dry quinoa
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced green onions
1-1/2 cups cooked navy beans (one 15-oz. can, drained)
2 cups diced tomatoes (one 24-oz. can, drained and diced)
1 cup diced red bell pepper
2 teaspoons minced fresh (or canned) green chilies
salt and black pepper to taste
Bring the water to a boil in a saucepan. Add quinoa, cover, and simmer about
10-15 minutes, until all the water is absorbed. Cool 15 minutes.
Meanwhile, combine lime juice, cumin, coriander, cilantro, and green onions.
Stir in beans, tomatoes, bell peppers, and chilies. Add cooled quinoa, mix well
and season with salt and pepper to taste.
Hint: Use any kind of bean that you like in this recipe.
from The
McDougall Newsletter September 2005 Vol. 4, No. 9
back to fatfreevegan.com
Blog
