• Quinoa and Black Bean Salad — $5

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  • 1/4 cup almonds
    3 cups cooked quinoa
    1/4 cup extra-virgin olive oil
    1/4 cup lemon juice
    1/2 teaspoon ground cumin
    1/2 teaspoon sea salt
    5 tablespoons chopped cilantro
    2 green onions, chopped finely
    1 cup cooked black beans
    Preheat oven to 350 degrees.
    Place the almonds on an ungreased cookie sheet and roast in preheated oven for 7 minutes. Remove, chop coarsely and set aside.
    Place the quinoa in a large bowl.
    Combine the oil, lemon juice, cumin and salt in a small bowl and whisk well. Pour over quinoa, and toss.
    Add the cilantro, onions, black beans and chopped nuts. Toss again.
    Makes 4 servings.
    — Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.
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