April 09, 2011

Black bean and quinoa salad

Happy weekend friends!

We kicked off the weekend last night by visiting the Sydney Opera House to see Madame Butterfly, the ballet. It was such a magical performance and I was reminded of how much I love ballet (I used to dance for many years). The night really left me with a happy, sunny mood!

This salad is another way to carry on a perfect weekend - it is so healthy, full of flavour and makes you feel like you are really looking after yourself and your loved ones. It is really not that hard to eat and live healthy, now is it?

Black bean and quinoa salad
(Serves 2-4)

1 cup black beans, soaked overnight or quick soaked*
1 cup quinoa
1/2 tsp organic vegetable stock powder
2,5 cups water (or vegetable stock)
1/2 bunch flat-leaf parsley, finely chopped
1 lemon, zest and juice
1/2 tsp sesame oil
1 tbsp brown rice vinegar
2 tbsp sesame seeds, toasted
pinch of salt

*Quick soaking the beans: place the beans in a saucepan and cover with water. Bring to boil and let boil for 2 minutes. Turn off the heat, cover and let sit for 1 hour.

1. Drain the beans and return to pan. Cover with water and bring to boil. Simmer for 20-30 minutes or until just tender.

2. Rinse the quinoa and place in a saucepan with 2,5 cups water or vegetable stock. Add the vegetable stock powder, if using. Bring to boil, then turn down the heat and let simmer for 15-20 minutes.

3. Drain the beans and place in a large mixing bowl. Add the cooked quinoa, parsley, finely chopped lemon zest and juice, sesame oil, brown rice vinegar and the sesame seeds. Mix well then check the taste and season with a pinch of salt if needed.