Recipe from Kristina of FormerChef.com
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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