This recipe is a variation on this salad I’d posted two years ago.
My friends here in Dallas simply will not eat quinoa. In fact I had to threaten them with quinoa to get them to sign up for a 5k we are all running next week. My dad refuses to eat it too. Carnivore would rather eat moldy bread than touch quinoa.
My philosophy is, “Haterzzz gonna hate!” So without paying any attention to the haters, I cook with quinoa at least once a week.
Yes it is an acquired taste, but there’s so much you can do with it. You can make at least five different types of crepes and pancakes with quinoa. You can douse it with spices and make khichdi. You can make upma, cutlets and burger patties. You can add it to soups and stews. In fact except in a salad, it is quite easy to hide the taste of quinoa and give it the flavor you want.
I threw this salad together a few weeks ago mainly so I could post a picture of it on my friends’ Facebook pages and ask them how they could detest something so colorful and healthy. The responses ranged from “I can come over for dinner in 5 minutes” to “Why is quinoa omnipresent!?!?”
Here’s the recipe. Once you try it, please let me know where you stand in the quinoa debate.
Serves 4 - 6
½ cup quinoa
1 15oz can of low sodium black beans – drained
½ cup red onion – chopped
½ cup red pepper – chopped
1 small avocado – chopped
½ cup cilantro – chopped
1 serrano pepper – chopped
2 tsp roasted cumin – ground
1 tbsp lime juice
Freshly ground black pepper
Wash quinoa thoroughly. Rinse it at least 4 – 5 times to prevent it from tasting bitter when it cooks.
Cook it with 1 cup water. Once cooked, set it aside to cool.
Upon cooling, fluff it up with a fork so you have separate grains and no mushy lumps.
Mix in the rest of the ingredients.
Serve with a side of tortilla chips.