Confession: I have a new delicious obsession.
It’s quinoa. I had relatively no contact with this grain before my cousin Olivia’s beautiful wedding last year. She was trying out recipes for their reception and I gladly volunteered as a test subject. One of the first concoctions she made was a ridiculously good quinoa salad. I’ve been enamored ever since.
After a year of pleading, Olivia finally relinquished her recipe to me and I’ve probably made this quinoa bowl bi-monthly ever since.
As it’s summertime, I decided now was the time to pass on this refreshing recipe to you. Feel free to add cilantro for some added zest. I hate the stuff and tend to only serve it on the side.
One 12oz can of black beans
One cup dry quinoa
Three tablespoons of red wine vinegar
One tablespoon of soy sauce
One tablespoon lime juice
One minced chipotle in adobo
Two tablespoons extra virgin olive oil
Six chopped green onions
One diced small red onion
One diced yellow bell pepper
One can of corn
Cook quinoa by combining it with two cups of water. Bring to a boil. Once boiling, lower heat and cover until all the water is gone. Let cool.
In a large bowl, whisk red wine vinegar, soy sauce, lime juice, and minced chipotle. Slowly incorporate olive oil till all is blended.
Add beans, quinoa, green onions, bell pepper, red onion, and corn. Toss with the dressing and season to taste. Add avocado slices if you’re feeling fancy.
Easy right? I’ll have more quinoa recipes coming your way as I continue to experiment. Do you have a favorite recipe? I would love to hear all about it in the comment section below!