How to make it

  • Boil 1 cup Quinoa with 2 cups water and salt for 15 minutes. The water will evaporate or be absorbed kind of like stuffing. Fluff and let cool.
  • In the meantime, put the black beans, tomato, and cucumber in to a serving bowl. Chop parsley and cilantro well and add to the bowl (you may want a lot or a little it is up to you), about 5 sprigs or more of each.
  • To make the dressing put the green onions, garlic clove, red chili, 3 parsley sprigs, 3 cilantro sprigs, 1 tbsp of dijon mustard into the food processor and process. Then add the basalmic and olive oil and process until mixed together well.
  • Once the Quinoa is done cooking and cooled dump into the bowl and add the dressing. Stir it all together and if you would like avocado I would add it now ( to avoid it getting mooshy. Enjoy!
  • I have also added a jalepeno to the dressing before with the seeds removed. This is optional.

Reviews & Comments 4

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    " It was excellent "
    62broadarrow ate it and said...
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    " It was excellent "
    blondeberry ate it and said...
    This one is right up my "vegetarian alley". Can't wait to make it.
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  • myrna 9 years ago
    right on!
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    " It was excellent "
    chefmeow ate it and said...
    This sounds amazing. Love everything about this recipe. Will be trying soon. Great post and a very high 5.
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  • nflatte 9 years ago
    This looks great. I'm interested in healthy, less processed dishes and I love quinoa. I think the combo with the black beans makes for a great summer salad. I'll definitely be trying this when (if!) the weather decides to warm up again.
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