My daughter is a vegan, so I need to have creative and tasty recipes for her. I have written about our efforts to eat meatless on Mondays, so often times I cook those vegan recipes, even when she is away at school.
One of our favorite recipes is Quinoa Salad with Black Beans. This is something I came up with after Hannah told me about a salad she had that she really liked. She told me what was in it, so I tried to replicate it and somehow I created something delicious.
Quinoa Salad with Black Beans
1 cup quinoa
2 cups water
1 14 oz can black beans
1 cup corn
1 tomato ( you can use more if you prefer)
1 tbsp cilantro (I normally use fresh, but did not have any tonight)
1/4 cup olive oil
salt and pepper to taste
Boil the quinoa in the water. Bring to a boil, when it starts to boil, cover and simmer for about 20 minutes. While quinoa is cooking mix the lime juice, olive oil and cilantro, set aside. When quinoa is done, add all the ingredients together and mix in the lime juice dressing. Let sit for at least 30 minutes (preferably longer) to let the flavors mingle. Serve with crusty bread and fruit salad.