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Friday, October 4, 2013

Warm Mediterranean Quinoa and Black Bean Salad Recipe

Well, it's time for a new recipe. I made this warm salad last week on one of those crisp fall days. As the quinoa was simmering in its spice infused broth, the aroma wafted through my kitchen. Aaah, Fall.  I love these days, before the icy, jarring fingers of winter pierce our skin. Sorry, I get carried away sometimes. Without any further ado, here is my recipe for Warm Mediterranean Quinoa and Black Bean Salad. By the way, it's vegetarian and Gluten Free. Enjoy!

1 cup Quinoa
2 cups Vegetable Stock
1 can Organic Black Beans- rinsed and drained
1/2 Red Onion- diced
1 Tomato- diced
1 Small Cucumber- diced
1 Avocado- diced
1 Tsp Garam Masala
1 Tsp Tumeric
1 Tsp Cumin
1/4 cup Feta Cheese
Salt & Pepper to taste
Tzatziki Sauce- prepared ( I like Trader Joe's.)

Place Quinoa and Vegetable Stock into a 1 1/2 quart saucepan and bring to a boil. Cover, lower heat, and simmer until 1/2 of liquid is absorbed. Add Black Beans and Spices and continue to simmer, covered, until all of liquid is absorbed. Remove from heat and let sit for 2 minutes. Transfer Quinoa to glass or ceramic bowl. Add Onion, Tomato, Cucumber, and Avocado. Toss. Sprinkle with Feta, salt and pepper. Toss lightly. You can add a dollop to bowl; or, you can add a dollop to each individual serving.

So easy and so tasty! It only takes about 20 minutes to make!

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