I’m so into quinoa after my first couple attempts with it, so when I happened across Closet Cooking’s dish I was excited. Greens and bacon are a winner and when you add red onions…YUM. So, in spite of the fact that I didn’t have all the ingredients he used, I needed to make my version of it today. I think it turned out pretty well (especially considering I did that whole using the recipe as a jumping-off point thing).
Black Bean and Cilantro Quinoa Salad
Adapted from White Bean and Spinach Quinoa Salad.
1 cup quinoa, rinsed
1 cup red onion, diced
4 ounces mushrooms, sliced
3 tablespoons balsamic vinegar
1 teaspoon molasses (or sugar)
1 clove garlic, minced
salt and pepper, to taste
1/3 cup fresh cilantro, chopped
2 cups black beans, drained and rinsed
1 cup hammy vegan cold cuts, crumbled or “bacon”
1/4 cup Mexican cheese, shredded, optional
Cook the quinoa.
Caramelize the onions and mushrooms in olive oil, about 20-30 minutes.
Add the vinegar to the pan and deglaze it.
Mix in molasses and garlic and season with salt and pepper.
Add the cilantro and beans and cook until the cilantro wilts (about 2-3 minutes) and remove from heat.
Mix in the “ham” or “bacon.”
Serve garnished with cheese, if desired.
Mmm…so simple and delicious. I’m seriously into this quinoa. It’s like rice, but better and better for you. I really like the bean and “ham” topping also. I wanted to use greens and, since I had cilantro, I decided to use Mexican flavors for the rest of the dish. Hence the black beans and Mexican cheese as well as the balsamic (in lieu of red wine) vinegar. I think it turned out pretty yummy. I went without cheese and had mine vegan-style. The husband preferred his with cheese. Bug liked it both ways. Goose picked out the beans and ate those by themselves.
This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, Gold Star Wednesday and No Whine Wednesday.