Zesty Quinoa Bean Salad

Zesty Quinoa Bean Salad

This salad takes Quinoa, a plant based complete protein, and pairs it with protein rich legumes and zesty Lime and Cayenne Pepper to create a tangy dish. Quinoa is one of those perfectly lovely foods created by nature. It has a pleasing texture and takes on the flavors of anything it is paired with. Even better, Quinoa is a crucial plant sourced complete protein for vegetarians as it contains all essential amino acids. Quinoa is a plant seed with the qualities of a grain. Originally made popular in Incan culture a long time ago, Quinoa is customarily grown in the Andes mountains to this day.
Yield: About 6 Cups

    1 Cup Quinoa
    2 Cups Water
    1 Can Black Beans, drained and rinsed
    1 10 oz Bag Organic Edamame, thawed*
    3/4 Cup Cherry Tomatoes, cut into halves
    1/4 Cup Parsley, finely chopped
    2 Organic Limes, Juice and Zest*
    4 Tbsp Olive Oil
    1/2 Tsp Cayenne Pepper
    Freshly Ground Sea Salt
    Freshly Ground Black Pepper

    *Organic is important for Edamame so you can avoid GMO soybeans. A product labeled as “Organic” in the U.S. cannot be genetically modified. Organic is also important when using citrus zest to avoid pesticide residues.

    1. Rinse Quinoa in cold water several times before cooking in fresh water.
    2. In a medium sized pot bring lightly salted Water and Quinoa to a boil.
    3. Lower the heat to a simmer and cover. Stir occasionally and ensure Quinoa is not sticking. Cook for about 15 minutes, or until Quinoa is just becoming transparent and has a thin white band around the middle.
    4. Dump cooked Quinoa into a fine mesh strainer, place the strainer over the pot, and allow it to drain and cool. Often no water will drain off the Quinoa, but allowing it to cool from all sides will keep the Quinoa from clumping together and getting goopy. As the Quinoa cools, occasionally fluff it with a fork. Allow to cool and rest for about 15 minutes.
    5. Once mostly cooled, dump Quinoa into a large bowl and add Black Beans, Edamame, Cherry Tomatoes and Parsley.
    6. In a small bowl whisk together (or shake together in a Ball jar) Lime Juice and Zest, Olive Oil, Cayenne Pepper and Sea Salt. Taste and add salt if needed. Pour Lime Dressing over the top of the Quinoa and toss together. Add Sea Salt and Black Pepper, if needed, to taste.
    7. Serve fresh or refrigerate and serve later. Enjoy!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Follow USG on Social Media

    Follow by Email
    RSS Feed

    Questions? Comments? Ideas?

    Please contact me via e-mail.

    Quote of the Week

    "Stop being who you were and change into who you are." ~Paulo Coelho
  • Visit the Inspiring Quote Archive here.

    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

    Terms of Use

    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
    Southern Food Bloggers
    Kentucky Food Bloggers