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Need a side to go with pulled pork sandwiches
- Thread starter kathleen
- Start date
florisandy
Well-known member
Why I certainly don't make deviled duck eggs!! Yum, I like your idea of using dill
florisandy
Well-known member
I'm channeling Evelyn Wood for free lessons in speed reading!
Quinoa Black Bean Salad
RECIPE: Quinoa Black Bean Salad -Wonderful as a side for Fajitas..
1/3 cup quinoa
1 cup water
1 tsp olive oil
4 tsp fresh lime juice, or more, to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tbsp chopped fresh cilantro
2 tbps minced scallions
1 1/2 cups cooked black beans (15 oz can, drained)
2 cups diced Roma tomatoes
1 cup diced peppers (red, green, or yellow or mix)
2 tsp minced fresh green chiles
salt & ground black pepper to taste
lemon or lime wedges
1. Rinse the quinoa well in a sieve under cool, running water.
2. In a saucepan, bring water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10-15 minutes. Allow to cool for 15 minutes.
3. In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro & scallions. Stir in the beans, tomatoes, bell peppers, & chilies. Add the cooled quinoa, and salt & pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges &
some cilantro.
Yield: 4 side dish servings for giants; I say it would serve 12
RECIPE: Quinoa Black Bean Salad -Wonderful as a side for Fajitas..
1/3 cup quinoa
1 cup water
1 tsp olive oil
4 tsp fresh lime juice, or more, to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tbsp chopped fresh cilantro
2 tbps minced scallions
1 1/2 cups cooked black beans (15 oz can, drained)
2 cups diced Roma tomatoes
1 cup diced peppers (red, green, or yellow or mix)
2 tsp minced fresh green chiles
salt & ground black pepper to taste
lemon or lime wedges
1. Rinse the quinoa well in a sieve under cool, running water.
2. In a saucepan, bring water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10-15 minutes. Allow to cool for 15 minutes.
3. In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro & scallions. Stir in the beans, tomatoes, bell peppers, & chilies. Add the cooled quinoa, and salt & pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges &
some cilantro.
Yield: 4 side dish servings for giants; I say it would serve 12