Red Bean Quinoa Salad



The horrible heat wave that hit the east coast finally broke today with some rain, so I could finally stand to go back into the kitchen and in front of the stove! And because I’ll use any excuse to use my pressure cooker, here’s a little salad I whipped up.

I made a big batch of red beans to last me for lunch for the rest of the week, so I only used about half in the salad. If you don’t have a pressure cooker, you should get one! I’m so wary of eating canned beans (because of the whole BPA in the aluminum lining thing) but sometimes it’s so tedious to think ahead and soak the dry beans overnight. So having a pressure cooker solves that, and is one of the things I think a busy cash-strapped vegan should have (since dry beans are way cheaper too.) If you don’t have a pressure cooker, you can use canned beans (Eden Foods doesn’t use BPA in their cans) or soak the beans overnight and cook in a regular saucepan for about 1 -1 1/2 hours.

This was also the first time I’ve ever cooked corn from scratch, and it was surprisingly easy. Plus you get to use words like “shuck.” You can also just use frozen or canned corn, but fresh and local is so much better!

For the beans in a pressure cooker:

  • 16 oz bag of small red kidney beans
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves crushed garlic
  • 2 bay leaves
  • 2 vegetable bouillon cubes
  • 1/4 tsp paprika
  • 1/2 tsp sea salt
  • sprinkle of black pepper
  • sprinkle of crushed red pepper
  • 1 tbsp olive oil
  • 7 cups of water
In the pot over medium heat, add the oil and sweat the onion with a sprinkle of salt until it starts to become translucent (about 4 minutes). Add the green pepper and cook another 3 minutes. Add the garlic and cook another 2 minutes.
Add the rest of the ingredients and bring up to high pressure. Cook on high for about 30 minutes and release the pressure. Let cool uncovered for about 10 minutes. Makes about 5 cups of beans.
For the rest of the salad:
  • 2 ears of corn, husks removed and dropped in boiling water for about 4 minutes, kernels removed (about 1 cup)
  • 1 cup quinoa
  • 2 shallots, chopped
  • 2 1/2 cups of cooked red beans
  • 1 1/2 avocados, sliced
  • 1 tomato, seeded and diced
  • 1 tbsp olive oil
  • 1/4 cup red wine vinegar
  • salt, black pepper, and red pepper to taste
Toss everything together in a bowl and refrigerate for about 20 minutes before serving. Makes about 5-6 servings.
Advertisements

3 Comments (+add yours?)

  1. Debbie
    Jul 26, 2011 @ 09:41:05

    Chock full of protein. This looks very appetizing.

    Reply

  2. Ivan Roldan
    Jul 26, 2011 @ 17:14:12

    Gaaawwwd! That looks delicious! Beans are one of my favorites but, my fiancé is terrified of pressure cookers so I don’t get ’em fresh as much as I’d like. Because of the stories she heard growing up of someone’s pressure cooker having exploded and making a huge mess, she believes they’re dangerous and prone to exploding. Although I have explained to her that they are safe and now include more safety features than older models, she refuses to try it. So it looks like it’s canned for me unless I take the initiative and buy myself one.

    BTW – a moist towel worn around the neck helps take the sting out of the blistering heat.

    Reply

  3. Paul
    Aug 01, 2011 @ 20:25:51

    I had this everyday for a week. It was absolutely amazing!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: