Monday, January 27, 2014

Tahini Quinoa (keen-wah) Bean Salad

Recipe from Kristina of
Adapted and Husband-Tested in Alice’s Kitchen
Serves 5

Tahini (sesame seed paste), fresh lemon juice and a little chipotle chili powder make a tart spicy seasoning for this heart-healthy red quinoa salad. *Red quinoa tends to be a bit more on the chewy, crunchy side, while golden quinoa (regular quinoa) stays creamy.  Green onions, snow peas and bell peppers make a delightfully crunchy contrast to the cooked beans and grains in this satisfying winter salad.  Perfect for Meatless Monday!

For the salad:
    2 cups low sodium vegetable broth
    1 cup red quinoa*, rinsed well and drained
    1 Tablespoon olive oil
    4 ounces crimini mushrooms, sliced
    1 (15 oz.) can of black beans, rinsed and drained (Other beans would work as well.)
    ¼ cup green onion, sliced
    1 stalk celery, diced
    ½ cup snow peas or sugar snap peas, sliced
    ½ bell pepper, diced (Yellow or red would work nicely.)

For the tahini chili dressing:
    1/8 cup tahini paste
    4 ounces olive oil (I totally forgot to add this and the salad still tasted great!  So, consider this optional.)
    2 oz. fresh lemon juice (Juice from half a large lemon.)
    ½ teaspoon chipotle chili powder (Chili powder would work as well.)
Kosher salt, to taste

To make the salad:  Rinse the quinoa really, really well.  Drain it and then place it in a large saucepan along with the vegetable broth over medium high heat. Bring to a boil, turn heat down to low and continue cooking for 15 minutes, or until the broth is absorbed. Place the oil in a small skillet over medium high heat. Add the mushrooms and cook 4-6 minutes, or until the mushrooms have browned and all the moisture has evaporated. Combine the quinoa, beans, mushrooms, green onion, celery, snow peas (or sugar snap peas) and bell peppers together in a large bowl.

To make the tahini chili dressing:  Whisk together the tahini paste, olive oil (if using) and lemon juice. Season with chipotle chili powder and salt to taste.

To complete the Tahini Quinoa Bean Salad:  Toss the salad so that all ingredients are evenly distributed. Pour the dressing over the salad and toss again.  Serve at room temperature or cold.

Nutrition Information per Serving: Calories:  360; Calories from Fat:  162; Total Fat:  18g; Saturated Fat:  2g; Cholesterol:  0mg; Sodium:  25mg; Potassium:  1064mg; Carbohydrates:  40g; Dietary Fiber:  7g; Protein:  13g; Sugars:  3g

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