Rosa Cooking

Appaloosa bean salad with quinoa

Last week I went to a health food store and there I found some new foods, such as this and another bean, which I really liked how they looked ... from this bean I made a quinoa salad, once again very healthy cereal, which, unfortunately, we use very little in our diet.

Preparation steps

  • Clean the beans and wash them under a stream of cold water. You can soak it overnight in cold water or cook it immediately. If you immerse it in cold water, cooking will be much shorter, and if you cook it immediately, it will take you about an hour to two hours. (it can be shorter) The choice is yours. I soaked it overnight, threw away that water, poured with fresh water and cooked it for about 1 hour, be careful not to overcook it, you will still use it for salad. Drain the cooked beans from the water and send it under a stream of cold water to stop the cooking process.
  • Quinoa (there are three types, black, reddish and light brown, I usually use red and black for salads because when cooked the grains are whole, while in light brown, when the grain is cooked it looks overcooked and they are very soft, I usually used in meals) should be washed with cold water. Put it in a pot and usually cook 2 parts water to 1 part cereal. Add salt to the water, add the quinoa and let it boil, when it boils, cook it for 15 minutes, drain it and rinse with cold water.
  • While the quinoa and beans are cooking, prepare the vegetables. Cut the purple onion into smaller cubes, cut the paprika into smaller cubes, the young onion into thin rings, together with the green leaves, chop the garlic very finely, chop the primrose finely and put it all in a larger bowl with beans and quinoa.
  • Wash the lemon, grate the rind and add it to the bowl, squeeze the lemon. I have two lemons to make my salad sour enough) and you use the lemon you have and be careful not to overcook the salad. Add lemon juice, olive oil, Himalayan salt and freshly ground pepper to the bowl, whisk with a small whisk and pour over the salad. Mix well, cover with transparent foil and leave in the fridge for at least an hour for the flavors to combine. Before serving, leave at room temperature for about half an hour, stir and try if you need anything else from spices. Serve as a light lunch or side dish with meat or fish.
  • Pleasant !!!!



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