Featured recipe from Marilu’s table * Quinoa and black bean salad
As we prepare for our next online class – Viva la Vegan! (class starts in a week!) – we’d like to offer this deliciously spicy and protein-packed vegan salad. Make it early in the day so it gets a chance to marinate a bit.
Take it to picnics and potlucks where it will be devoured. The salad does not need to stay refrigerated – pack it cold, and it will be fine as it warms up.
Quinoa is very high in protein, and offers all 8 essential amino acids (complete nutritional protein). Black beans and sunflower seeds add more protein.
When fresh tomatoes are in season, we like to add a seeded and diced fresh tomato to the salad.
Chipotle peppers in adobo sauce are sold in small cans in the Mexican food section of your grocery store. Make the salad with just one pepper the first time, and if you want more heat the second time, then add another half pepper. Freeze the remaining peppers in the adobo sauce in a freezer-weight zipper bag (squish out the air and flatten the bag). It’s really easy to break or cut off a pepper while it’s frozen. Now you’ll have chipotles in adobo the next time you need them.
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Quinoa and Black Bean Salad
Green * Serves 8-12
2 cups quinoa, rinsed really well under running water
1/4 raw sunflower seeds
1 chipotle pepper in adobe sauce (comes in a small can)
2 marinated sun-dried tomatoes
4 cloves garlic, minced
1/8 teaspoon ground cumin
1/8 teaspoon cinnamon
1/2 teaspoon sea salt
1/3 cup olive oil
1-15 ounce can black beans, rinsed and drained
1/3 cup chopped cilantro
In a medium saucepan, combine quinoa, 4 cups water and pinch of salt. Bring to a boil over medium-high heat. Reduce heat and simmer until most water has been absorbed, 10 minutes. Remove from heat and let stand 5 minutes. Fluff with fork and let cool.
In a small skillet, toast sunflower seeds over medium-high heat until lightly golden, about 5 minutes. Set aside to cool.
In a food processor, combine chipotle pepper with 1 Tablespoon adobe sauce, tomatoes, garlic, cumin, cinnamon and salt and process until smooth. With machine running, slowly add oil through fee tube and process until blended.
In a large bowl, combine beans and quinoa, sunflower seeds and cilantro. Add dressing and toss to mix. Cover and refrigerate, allowing the salad to marinate for an hour or two before serving.
