Daily Recipe: Black Bean and Quinoa Salad

with 2 comments

cilantroThe weekend is a great time for a potluck. It’s sunny again and it’s Friday and nothing says fun like gathering together around homemade food. It’s always nice to be the person that brings a giant salad to share. No one wants to go to a potluck that is strictly desserts… or maybe you do?

Whatever type of potluck floats your boat, we’re offering up a black bean and quinoa salad with a cilantro vinaigrette. We wanted to feature the lovely cilantro that we just got from Urban Roots. This beloved east Austin farm is a pretty incredible place. As a nonprofit organization, they use sustainable agriculture to transform the lives of young people in the community and increase access to healthy food.

They were founded in 2007 as a program of YouthLaunch, and became an independent non-profit in the Fall of 2011. The way it works is Urban Roots provides paid internships to youth (ages 14-17) to work on the farm. They set a goal of growing 30,000 pounds of produce, with 40% of that being donated to local soup kitchens and food pantries. The other 60% is sold at farmers’ markets (and at in.gredients!) and through their CSA.

Feeling inspired? Us too. Check out the Urban Roots website to see how you can get involved.

Like we mentioned earlier, we got in bunches of cilantro from the farm. Picked and hand delivered by the farm manager himself. We love to get to know the people who are doing the hard work of growing our food. And we’re excited to continue to build our relationship with them and get more Urban Roots produce in the store.

Happy eating!

Black Bean and Quinoa Salad



  • 2 cups black beans (cooked)
  • 3 cups quinoa, cooked (1 cup uncooked makes about 3 cups cooked)
  • 1 red onion, minced
  • 1/4 cup cilantro
  •  3 Tbsp lemon juice
  • 1/4 cup olive oil
  • 1 tbsp agave nectar
  • 2 tsp cumin
  • Salt and pepper to taste

Start with the black beans. You’ll want to measure out three times as much water as beans. So for 2 cups, you’ll want to soak them in 6 cups of water. Allow the beans to soak for 6-8 hours. The beans can soak either covered or uncovered. After soaking, drain and rinse the beans.

Put beans in a pot with 6 cups of water. Bring to a boil and then reduce down to a slow simmer for 2 hours.

Next, cook your quinoa. Make sure you rinse your quinoa using a fine mesh sieve to get rid of the bitterness. Put 1 cup uncooked quinoa in a pot with 2 cups water, bring to a boil and reduce heat to a simmer for 15 minutes. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered. Fluff with a fork, and the quinoa is now ready!

While the quinoa is cooking place the cilantro, lemon juice, agave, olive oil, cumin salt and pepper in a food processor and pulse until everything is mixed. Toss the quinoa in a large bowl with black beans and onion. Pour cilantro lime vinaigrette over quinoa salad and let marinate for 30-45 minutes.


Written by cscdavis

January 18, 2013 at 12:14 pm

2 Responses

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  1. Interesting article about the impacts of quinoa popularity on the people for whom quinoa has been a staple for generations:


    January 18, 2013 at 12:56 pm

  2. Just had this for lunch out this week. It was the only vegan thing on a vegetarian menu. Will totally make this at home. Thanks!


    January 19, 2013 at 2:05 pm

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