Black Bean & Quinoa Salad

Whole grains are considered a “free food” on the Health Plus Diet.  Quinoa is a nutritional powerhouse.  It is a great source of manganese, copper, phosphorus, and magnesium.  Quinoa has more than 5 grams of fiber per 1 cup serving.  Eating at least 25 grams of fiber each day is one of the 10 Principles of the Health Plus diet. 

Serves 6-8, can be refrigerated for 4-5 days.

Ingredients:

1-15 oz. can of black beans

¼ cup of extra virgin olive oil

1 teaspoon salt

1 cup quinoa, rinsed and drained

3 tablespoons sherry vinegar

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 chipotle in adobo, minced

6 scallions, thinly sliced, roots removed

1 large shallot (entire bulb), julienned

1 yellow bell pepper, finely diced

1/3 cup cilantro, roughly chopped

 Directions:

1. Bring 2 cups of water to a boil in a medium saucepan. Once boiling, add the quinoa and a pinch of salt, stir and reduce heat to a simmer.  Cover the pot and let simmer undisturbed for 15 minutes, until all of the liquid is absorbed.  Remove covered pot from heat and let sit for 5 minutes.  Spread the quinoa on a plate and allow to cool.
2. In a large bowl whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. 
3. Rinse and drain the black beans. Chop the vegetables so that the peppers and onions are about the same size as the beans.
4. Add the cooked quinoa, beans, and veggies to the bowl and gently fold it all together with the dressing. Season with salt to taste, and serve

 Note: The quinoa can be warm, room temp, or cold when you make the dish.  I suggest letting it chill in the refrigerator for 30 minutes to allow the flavors to marry.  Best served room temperature or chilled.  Also, scallion roots can be saved in a glass with about 3 inches of water and regrown for multiple uses.  Just be sure to rinse the glass, refreshing the water every 2-3 days

Adapted from: https://www.foodandwine.com/recipes/black-bean-and-quinoa-salad