Quinoa and Black Bean Salad
Thanks to lots of vegetables and quinoa, this easy black bean salad is ultra satisfying, hearty, and absolutely delicious. A lip-smacking apple cider vinaigrette brings a refreshing liveliness to this meal.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Bell peppers (Organic)
5 2.5 oz
Sweet peppers (Organic)
3 1.5 oz
Red cabbage (Organic)
4 2 oz
Sweet Corn
2 1 Whole
Cherry Tomato (Organic)
3 1.5 Whole
Cilantro (Organic)
1/2 0.25 oz
Protein & more
Quinoa
1 0.5 cup
Black beans
1 0.5 Can
Vegetable Broth Paste
2 1 teaspoon
Sliced almonds
2 1 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Apple Cider Vinaigrette
Apple cider vinegar
3 1.5 tablespoon
Lemon juice
2 1 tablespoon
Olive oil
1/3 0.165 cup
Mild Ancho Chile
1 0.5 tablespoon
Cumin powder
1/2 0.25 teaspoon
Black pepper
1/8 0.065 teaspoon
Prep ahead (optional)
a. Finely chop red onion. b. Medium dice bell peppers. c. Thinly slice sweet peppers. d. Husk corn, remove kernels from cob. e. Thinly shred red cabbage. f. Quarter cherry tomatoes. g. Rough chop cilantro.
Instructions
1
Cook the quinoa:
a. In medium saucepan, over medium-high heat, add the vegetable broth paste, 2 cups water (1 cup for 2 person portions)and ½ tsp salt. Cover and bring to a boil.
b. Add quinoa; stir to combine. Reduce heat to medium, cover and cook until tender, about 12-15 minutes. Add the corn (husk, remove kernels from cob) at around 10 minutes. Once done, remove from flame and cover for 5 minutes.
c. Fluff quinoa with a fork. Transfer to a large bowl.
2
Assemble the salad:
a. In the bowl with quinoa and corn, add black beans (drain, rinse), red onion (finely chop), bell peppers (medium dice), sweet peppers (thinly slice), red cabbage (thinly shred) and cherry tomatoes (quarter). Season with ½ tsp salt. Pour the apple cider vinaigrette over the salad. Toss to coat.
3
Serve:
a. Heat a small saute pan over medium heat. Add the sliced almonds. Toast for about 1 minute. Watch closely.
b. Divide salad amongst bowls. Garnish with cilantro (rough chop) and sliced almonds. Enjoy!
Chef's notes
This salad can be stored in an airtight container in the refrigerator for 3 to 4 days. If after a day or two the salad seems a little dry, add an extra squeeze of lime juice and a small drizzle of olive oil.
This recipe has been adapted from Inspired Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA