Quinoa and Red Bean Salad with Cuban Flavors



Quinoa and Red Bean Salad with Cuban Flavors

Or a twist on a Tabouleh?

Okay, jumping on that quinoa craze (off the kale so much…although some baby kale in this would be good) ~

Quinoa is a perfect little grain, actually a seed; that is a complete protein, a great source of nutrients and fiber.

We’ve had a thunderstorm or 2 yesterday and through the night,  a rarity! So…
I’ve had this in my pantry a while and figured it’s time.
This is so versatile! As side, vegetarian, as a salad…and mixes well with your favorite fruit, veggies and/or herbs…spices.
By the way, this would go good on a bed of arugala or other salad greens.


2 cups red quinoa, rinsed well
3 1/2 cups water
Pinch of Kosher salt
Zest from 1 large orange, then peel and roughly chop orange segments
1 red, orange or green bell pepper, diced
1/2 shallot, finely chopped
1 can red beans
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
Nuts for crunch (your favorite…walnuts, pine nuts or almonds)
Dried fruit (I used cranberries) for something sweet (& tart)

For the vinaigrette:
1/4 cup freshly squeezed orange juice & lime juice combination (or lemon)
1/2 cup extra virgin olive oil
Pinch of cumin
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
(I use a little coconut milk for creamy dressing & because i love the stuff. So optional!)

Cooked brown basmati rice 😉 cooled

Mix rinsed quinoa and water in a saucepan.  Bring to boil, reduce to simmer, cover and cook for approximately 20 minutes or until liquid has absorbed.  Fluff the quinoa with a fork and allow to cool completely. 

Prepare the vinaigrette by combining all in a jar with tight fitting lid and shake well. 
Combine the cooked quinoa,rice and beans with the remaining ingredients.
Dress lightly with vinaigrette.   
Season to taste with the salt and pepper.
Top with choice of nuts, dried fruit & chopped herbs
…toasted coconut!








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