Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 2 servings
- 2 cups vegetable stock or water
- 1 cup quinoa
- ¼ cup rice vinegar
- 2 limes
- 1 cup extra virgin olive oil
- ¼ cup picked cilantro
- ½ cup diced red peppers
- ½ cup cooked black beans
- Chopped scallions, to taste
Thoroughly rinse quinoa. Place quinoa and vegetable stock in pot and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes.
Juice 2 limes using a blender. Add rice vinegar and cilantro and blend thoroughly. Slowly add olive oil into the blender to emulsify.
To finish, toss the quinoa and blended concoction with the scallions, red peppers and black beans. Add salt and pepper, to taste. Serve cold.
Recipe submitted by Aaron Orta, executive chef of Down to Earth Café. July 2014.