Quinoa and black-eyed bean salad bowl

Bibby's Kitchen
Prep: 20 mins, Cooking: 1 hr
Rate this recipe
With black rice, nuts and minted soy dressing. Vegan and right on trend in a bowl.

By Food24 February 09 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (18)

Salad:
1/4 cup quinoa — white
1/4 cup quinoa — red
1/2 cup rice — black
1 cup black beans — tinned
2 carrots — peeled, finely diced
1/2 broccoli — florets
1/2 cup peas — petit pois
1/3 cup mixed seeds — and nuts, toasted
1 handful chopped
1/4 red onion — thinly sliced
DRESSING:
3 Tbs lime juice
2 Tbs oil — flavourless
1 Tbs sesame oil
2 Tbs soy sauce — low sodium
2 tsp fresh ginger — freshly grated
1 handful fresh mint — finely chopped
1 tsp honey
salt and freshly ground black pepper — to taste
Tap for ingredients
Tap for ingredients

Method:

Rinse and drain the white and red quinoa. Place in a saucepan with a pinch of salt and cover with 300 ml water. Simmer for 25-30 minutes until tender. Drain the cooked quinoa under cold water and spread out onto a board to dry. Rinse and drain the black rice several times as it has quite a high starch content. Place in the same saucepan and cover with 1 cup water. Simmer for about 25 minutes until the grain is tender but still has a bit of bite. Rinse under cold water and drain thoroughly.

In the same saucepan, add the carrots and boil rapidly in just a little water for 3-4 minutes. Add the broccoli to the carrots and cook for 2 minutes. Lastly add the peas, season lightly with salt and simmer for another minute. Plunge the vegetables into a bowl of ice water to stop the cooking process and to retain the colour. Once cooled, drain the vegetables.

In a large bowl, mix together the quinoa, rice, black eyed beans and vegetables. Add the mint, either whole or chopped and the red onion or diced scallions. For the dressing, whisk all the ingredients in a bowl and pour over the salad. Toss lightly until all the grains are well coated. Taste and adjust the seasoning by either adding more soy sauce or lemon juice.

Spoon into a serving bowl and scatter with the toasted seeds and nuts. Serve at room temperature. Serves 4-6.

Tip: Always add the nuts just before serving to retain the crunch.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.