Quinoa and black-eyed bean salad bowl

Recipe from: 09 February 2015
recipes, vegetarian, pulses

Ingredients 20
Servings
Time 00:20
  • SALAD:
  • 1/4
    cup
    white quinoa
  • 1/4
    cup
    red quinoa
  • 1/2
    cup
    black rice
  • 1
    cup
    black eyed beans, rinsed and drained
  • 2
    carrots, peeled and cut into tiny cubes
  • 1/2
    head broccoli, broken into tiny florets
  • 1/2
    cup
    petit pois peas
  • 1/3
    cup
    mixed seeds and nuts, toasted
  • 1
    handful
    mint leaves
  • 1/4
    red onion, thinly sliced (optional) or 2 scallions, finely diced
  • DRESSING:
  • 3
    Tbs
    lime juice
  • 2
    Tbs
    flavourless vegetable oil (either avocado, canola or walnut oil)
  • 1
    Tbs
    sesame oil
  • 2
    Tbs
    low sodium soy sauce
  • 2
    tsp
    freshly grated ginger
  • 1
    handful
    mint leaves, finely chopped
  • 1
    tsp
    honey
  • salt and pepper, to taste
 

Method

01:00
 

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.
 
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