Black bean-and-quinoa salad

Delight in the perfect harmony of flavors with this nutritious black bean and quinoa salad recipe. Enjoy a burst of freshness in every bite.

Ingredients:

• 340g dried black beans, picked over and rinsed
• Kosher salt
• 1 cup quinoa, rinsed
• 3 tablespoons sherry vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 chipotle in adobo, minced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 6 scallions, white and light green parts only, thinly sliced
• 1 small red onion, finely diced
• 1 yellow bell pepper, finely diced
• 1/4 cup chopped cilantro

Instructions:

1. Place the beans in a large saucepan, cover them with cold water, and bring to a boil. Let them sit off the heat covered for about an hour.
2. Afterwards, discard the water from the beans. Put them back in the saucepan, covering them with water by 3 inches. Boil and then let them simmer over low heat until soft, approximately 1 hour and 30 minutes. Add salt generously in the last 10 minutes of cooking. Drain and allow to cool down.
3. While the beans are cooking, in a medium saucepan, mix the quinoa with 2 cups of water and a pinch of salt. Let it boil, then cover the saucepan and let the quinoa simmer over low heat until the water is absorbed, which takes about 15 minutes. Spread the cooked quinoa on a plate and let it cool down.
4. In a large bowl, combine the vinegar, soy sauce, lime juice, and chipotle. Pour in a thin stream of olive oil while whisking until the mixture is blended. Add the cooked black beans, quinoa, scallions, red onion, yellow pepper, and cilantro. Season with salt, mix gently, and serve.

Summary:

• Calories: 2643 kcal
• Fat: 97 g
• Protein: 104 g
• Carbs: 352 g
• Potassium: 6965 mg
• Magnesium: 987 mg