Receta Black Bean & Quinoa Salad with Shrimp
This recipe is so fresh tasting with lime, cilantro & peppers! Makes a lot so it's great for potlucks. It takes a while to cook beans, but it's worth it (canned beans just won't do for this one!) Would be a great side dish for quesadillas or tacos. You could leave out the shrimp if you want for a vegetarian version.
Tiempo de Prep: | Mexican |
Tiempo para Cocinar: | Raciónes: 8 servings |
Ingredientes
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Direcciones
- Soak beans for 2-4 hours, drain soaking water
- Simmer beans until tender (about 2 hours) in 3 c. water with 1 of the garlic cloves roughly chopped, cumin, chili flakes, salt, and pepper. You will want them to be a bit 'soupy' (like beans in a can), so add water if it begins to get too dry.
- Allow beans to cool until luke warm. Strain off most of the cooking liquid until you are left with just about 1/4 to 1/3 c.
- Cook quinoa (2:1 ratio) for 15 min covered on low heat. Allow to cool until luke warm.
- Mix jalapenos, scallions, tomatoes, sugar, and lime juice in a large bowl, then add quinoa and beans.
- In a medium skillet saute remaining garlic in 2 tsp. oil on med. heat, add shrimp when garlic is soft. Cook shrimp until they are no longer transparent.
- Add sauteed shrimp & garlic to mixture (be sure to get all the tasty oil into the mix, use a rubber scraper). Mix well.
- Add salt, pepper & hot sauce to taste. A good spicy habanero works really well.