black quinoa beans & green chiles
One thing I love about ‘salads’ is knowing that they can be cold, room temperature, warm or hot~yes, this ‘black quinoa, beans and green chiles’ salad is one that you can serve however you like!
Now I want you to use your imagination in how you dress this ‘salad’~you might want to use it with a grilled meat or with seafood. You might want to use it in a wrap or with pita bread. Maybe you’re hankerin’ to put it in a bowl warm, have some good crusty bread and make a meal out of this dish!
Boho style eating is all about you deciding what makes you happy~it’s about creating unique presentations with whatever you have handy. So, if a Ball or Mason jar is calling you as the serving piece, make sure you have a long necked spoon so you can get every single bite!
What you need:
4 cups cooked black quinoa (cook according to directions)
2 cups canned beans, drained (your choice–I used pinto.)
1 cup green peppers, diced
1 cup tomatoes, diced
1/2 cup green chiles
1 1/2 tsp. sea salt
1 tsp. cumin, ground
1/2 tsp. red chili flakes
1/2 tsp. smoked hot paprika
1 Tbl. Italian seasoning blend (can substitute Greek)
1/4 cup extra virgin olive oil
3 Tbl. red wine vinegar
What you do:
Combine the qunioa and beans in a large mixing bowl. Give a quick blending with a spoon. In a small bowl whisk together the salt, cumin, chili flakes, paprika, Italian seasoning, olive oil, and vinegar. Drizzle on the quinoa/beans and toss and blend well
Refrigerate about an hour before serving. Remove and let the dish sit about 15 minutes before serving, just to take off the chill.
I’m in love with quinoa right now! Im so making this!!
Awesome, Denise…it’s really good! I could have eaten it all! Thanks for visiting, and don’t be a stranger! xo ~ally