Ensalada De Quinoa Y Frijoles Negros Con Aderezo De Chimichurri (quinoa And Black Bean Salad With Chimichurri Dressing)
This Ensalada de Quinoa y Frijoles Negros con Aderezo de Chimichurri (Quinoa and Black Bean Salad with Chimichurri Dressing) is a refreshing and nutritious dish that combines the flavors of Argentina with the health benefits of quinoa and black beans. It's perfect for a light lunch or as a side dish for a barbecue.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, black beans, red bell pepper, cilantro, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, red pepper flakes, salt, and pepper to make the chimichurri dressing.
- Pour the dressing over the quinoa and black bean mixture, and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Medium saucepan Large mixing bowl Small mixing bowl
Tools
Whisk Fork
Serving suggestions
Serve the salad as a side dish with grilled meats or as a light lunch on its own.
Tips & tricks
For added freshness, squeeze some lime juice over the salad before serving.
Cost
$10