I went to a gathering of a handful of people last weekend at a neighbors house. Of course, I was going to be the only vegan in attendance…and I knew I’d need something to eat. What travels well, and is always a huge hit at parties? Jo’s Black Bean Quinoa Salad, naturally. So I did a tweak on it….added some ginger and white beans. It was simply delicious…and the vegan carrot cake that one of the guys was so kind to bring me was simply the best – thanks Jeff! Here’s a variation on the black bean quinoa salad from days of yore. Adding potatoes gives it a creamier consistency (not dip like, but not fluffy) – if that’s not what you’re going for..then use potatoes that have already been roasted and have a crispness to them, towards the end since they’d already be cooked.
1.5 C quinoa
2.5 C water/broth
1-2 med-lg golden potatoes, cubed
1 TBSP minced ginger
1/2 medium red onion, diced
2 medium red bell peppers (or 1 large), diced
1 C frozen corn
1 bunch cilantro, minced
1 C black beans
1 C white/cannellini/northern beans
salt and pepper to taste
1. Warm oil over medium heat in large deep-sided skillet. Add onions, ginger, and potatoes. Saute until onion becomes translucent and potatoes are browning, about 10 minutes.
2. Add red bell pepper, corn, beans, and quinoa. Saute about 5 minutes to lightly toast the quinoa. Add broth/water. Bring to a boil, reduce heat and simmer for about 12-15 minutes – until all liquid is absorbed.
3. Add cilantro, salt, and pepper. Fluff with a fork, transfer to a bowl and take to a party! This is delicious wrapped in corn tortillas, eaten with tortilla chips, or just plain with a fork…
**Additions: For extra spice, add in a jalapeno or other hot pepper of desire!
(I swear I didn’t plan this)…On This Day In History: Black Bean Quinoa Salad