Balsamic Quinoa Salad
Ingredients:
Dressing
2 teaspoons chia seeds
1/4 cup water
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
4 – 6 cloves garlic, minced
1/8 – 1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1/4 cup extra virgin olive oil
Salad
Olive oil spray
2 shallots, minced
1 red pepper, chopped
3/4 cup sun dried tomatoes, soaked in warm water to soften
1 1/2 cups Quinta Quinoa, rinsed
1 tablespoon bouillon
2 cups water
1 1/2 cups cooked, drained and rinsed black beans (about 1 can)
4 ounces blue cheese, crumbled (optional)
Directions:
In a small bowl combine chia seeds and water. Set aside to thicken for 10 to 15 minutes.
Once chia and water have formed a gel combine chia gel, balsamic vinegar, mustard, garlic, peppers and salt in a blender. Process until well combined. With the blender running add the olive oil in a steady stream. Process until emulsified.
Meanwhile, spray a medium skillet with olive oil spray and heat to medium. Add shallots and red pepper and cook for 8 to 10 minutes, until tender. Add sun dried tomatoes and cook for another three minutes. Remove from heat and allow to cool.
Spray a saucepan with a little olive oil and add quinoa. Cook for three to four minutes. Add bouillon and water and bring to a simmer. Reduce to low and cover. Cook on low for 30 to 35 minutes. Remove from heat and place a clean dish towel over the pot. Cover and allow to sit for 10 minutes. Place quinoa on a cookie sheet to cool.
In a large bowl combine red pepper, shallot, sun dried tomato, quinoa and black beans. Toss with 1/4 cup of dressing. Sprinkle with blue cheese and drizzle with additional dressing as desired.
Recipe adapted from Wendy Polisi.
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