Quinoa Salad with Black Beans

Yield: 4-6 servings

Ingredients:

  • 1 tablespoon canola oil
  • 1 1/2 cups chopped yellow onions
  • 1 jar of roasted red peppers, drained and chopped (about 1 cup)
  • 1 1/2 cups cooked quinoa, drained
  • 3 teaspoons ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 15-ounce can black beans, rinsed, drained
  • 1/2 cup chopped fresh cilantro, divided
  • Feta cheese, cut into small cubes

Directions:

1.) Prepare your quinoa to the package directions. Rinse before cooking.  Once cooked, drain and set aside to cool.

2.) Heat oil in a saucepan over medium-high heat. Add onions and sauté until they begin to soften, about 5 minutes.

3.) Stir in the roasted red peppers, ancho chili powder and cumin and salt.

4.) Remove the mixture from heat, place in a large bowl and let stand to cool.

5.) Once your onion mixture is cool, add the black beans, ¼ cup of the cilantro and quinoa.

6.) Just prior to serving sprinkle in the remaining ¼ cup of cilantro and feta cheese. This dish is served at room temperature.  Taste again, season with salt and pepper as needed.

Cooking quinoa can be tricky, we know this.  For more information about the “grain”, check out quinoa cooking tips and tricks.

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