Picnic

Bolivian Quinoa and Black Bean w/Summer Salsa Cruda is for Side Dish.

Bolivian Quinoa and Black Bean w/Summer Salsa Cruda takes 45 minutes to prepare.

Bolivian Quinoa and Black Bean w/Summer Salsa Cruda takes 20 minutes to cook.

Bolivian Quinoa and Black Bean w/Summer Salsa Cruda makes 5 servings.

The ingredients for Bolivian Quinoa and Black Bean w/Summer Salsa Cruda are:

Ingredients
1⁄2 tsp canola, extra virgin olive, or sesame oil
1 cup quinoa (brown or black), rinsed
1⁄4 to 1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1⁄2 tsp chili powder
1 3⁄4 cup cold water
2 tbsp, plus 2 tsp white wine vinegar
1⁄2 tsp sea salt
1 can organic black beans, rinsed several times, drained

For salsa cruda:
3⁄4 to 1 lb organic roma tomatoes (about 8), stem portion and seeds removed, diced small
1⁄4 medium yellow onion, minced
1 inch long segment jalapeno pepper, minced (or to taste)
1 tbsp lime juice
2 organic mangos, diced small
1 lg handful cilantro, very finely chopped (or to taste)
1⁄2 tspn sea salt, plus 1-2 pinches

Here is how you make Bolivian Quinoa and Black Bean w/Summer Salsa Cruda:

DirectionsPlace rinsed and drained quinoa into a heavy sauce pot, and toast over medium flame for a few minutes until the grain becomes slightly browned. Next, stir in oil, then spices, and continue to cook another minute. Add water, bring to a boil, then lower heat and simmer, covered, for 20 minutes. Fluff with a fork and let grain remain in pot.In the same pot, add vinegar, salt, and beans, and cook for a minute or two over low heat. Transfer beans and quinoa mixture to a large mixing bowl and let cool.In a separate mixing bowl, add all salsa ingredients and gently stir to incorporate. Taste for seasoning.Add salsa cruda to quinoa mixture and gently stir with a wooden spoon to fully incorporate. Season to taste, plate, and enjoy as a deliciously healthful main course or side dish.Serving Size: Makes 5 - 1cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user HEATHERT517.

The nutritional information for Bolivian Quinoa and Black Bean w/Summer Salsa Cruda is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 516.4

• Total Fat: 6.5 g
• Cholesterol: 0.0 mg
• Sodium: 595.8 mg
• Total Carbs: 96.1 g
• Dietary Fiber: 15.7 g
• Protein: 20.4 g

Bolivian Quinoa and Black Bean w/Summer Salsa Cruda is Spanish cuisine.

The dietary needs meet for Bolivian Quinoa and Black Bean w/Summer Salsa Cruda is Vegetarian