Āyurvedic Wellness Spotlight - August 2021

Quinoa Black Bean Salad

Light, fresh and full of pitta pacifying cilantro and black beans.

This is a dish I’ve been making for about 15 years, and it’s one I look forward to eating every time summer rolls around. It’s light, fresh, and doesn’t require too much time heating up the kitchen on those warm summer days. While this dish does include garlic, onions, and corn which are considered heating foods, they are well balanced with plenty of cumin, cilantro, and the astringency of the black beans makes it great for a humid summer day. If you are currently experiencing a pitta imbalance you can leave out the garlic and onion (or sauté them before use.

Quinoa- Black Bean Salad

1 1/2 cups quinoa
2cups black beans, drained and rinsed
1 1/2 Tbs red wine vinegar
1 1/2 cups corn, fresh, canned, or frozen
1 red bell pepper, diced
4 scallions, chopped
1 garlic clove, minced
1/4 cup fresh coriander leaves, chopped
1/3 cup fresh lime juice
1/2 tsp salt
1 1/4 tsp ground cumin
1/4 cup olive oil

Rinse quinoa in a fine sieve under cold running water. Put quinoa into a pot with 2 1/4 cups water and one vegan bouillon cube. Bring to a boil, then cover and simmer 20 minutes, or until water is absorbed. While quinoa is cooking, toss the beans, vinegar, corn, bell pepper, scallions, garlic and coriander in a large bowl. In another small bowl, whisk the lime juice, salt and cumin and pour in the oil while whisking. When quinoa is done cooking, toss it with the beans and vegetables. Then, drizzle the lime mixture over quinoa and vegetables and toss well. Serve warm or at room temperature.

Enjoy!