At the risk of sounding like a broken record, can I say once more that I love grain salads for summer? Not only are they more filling than ones based on greens, but they travel better (hello, easy workday lunch!) and won’t get soggy and sad after a few hours sitting in dressing. I’ve made a lot of grain salads during the year and half during Superspark’s inception- some good, some less so. But I’m always on the lookout for new and interesting grain salad recipes- they are perfect for easy, hot weather eating (which is good since it’s been about 100 here for the last few days!).
I first bookmarked this recipe from Family Style Food. many months ago, tempted by the quinoa (one of my very favorite grains for for its nutritiousness and its nutty taste and texture), but a little turned off by the “smoky” in the title. I’m not a huge chipotle fan, to be frank, though I know it’s supposed to be one of the hot and trendy foods, along with goji berries, pomegranates, and the like. I’ve just never been a fan of anything with a smoky flavor, and yes, that includes bacon back in my meat-eating days long ago. Nevertheless, this recipe stayed in the back of my mind and on the long list of starred recipes to try in my Google Reader.
And of course, it was another classic case where I had to ask myself why I waited so long- it was incredibly easy and quick to make, travelled well, and was really, really tasty. Even Dylan, who’s not always as much of a grain salad devotee as I am commented that it was really delicious. The lime was refreshing and unexpected, and while the chipotle taste was definitely there, it wasn’t so strong as to be a turn-off for me. Lastly, it goes without saying that the quinoa (the protein-rich Peruvian “supergrain”) and black beans (packed with fiber and antioxidants) that form the backbone of the dish make it a super-healthy meal all-around. Think of it as a tasty but completely guilt-free lunch for a hot day when you just want a light bite. Enjoy!
Quinoa and black bean salad with smoky lime dressing (serves 3-4 as a main dish, 6 as a side)
1 cup quinoa
4 green onions, thinly sliced
1 (15-ounce) can black beans, drained
1/4 cup chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon low-sodium teriyaki sauce or soy sauce
2 teaspoons sugar
1/2 teaspoon kosher salt
1 canned chipotle pepper in adobo sauce
1 small garlic clove, finely chopped
1. Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil.
2. Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, beans, and cilantro.
3. Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Serve warm or at room temperature.