Foodie Friday: a healthy summer alternative for the backyard BBQ

Alright so for foodie Friday, I want to share a recipe I made on Memorial Day! It was super delicious and healthy, and it provided a good alternative to a more fattening option such as potato salad or coleslaw:

Ok here what you need:

1 can of black beans, drained and rinsed

1 cup quinoa

3 tablespoons sherry vinegar (I used red wine vinegar)

1 tablespoon soy sauce

1 tablespoon lime juice (I used lemon juice)

1 chipotle in adobo, minced

1/4 cup plus 2 tablespoons extra-virgin olive oil

6 scallions, thinly sliced

1 small red onion, finely diced

1 yellow bell pepper, finely diced

1/4 cup chopped cilantro

1. cook your quinoa. So for quinoa (just like rice), you want to use a 2:1 ratio. 1 cup of quinoa to 2 cups water, cooking direction can vary so make sure you look on the package for the amount of time to cook the quinoa. It is usually about 15 minutes, and then let the quinoa cool

2. In a large bowl combine your vinegar, soy sauce, lime juice, and minced chipotle. The next step involves some multitasking, stream in the olive oil while whisking the rest of the mixture.

3. Add the beans, quinoa, bell pepper, scallions, red onion, and cilantro to the dressing and combine

4. Salt and pepper to your taste

Helpful Hints: 

  • I used red wine vinegar because I already had it handy and it worked great
  • If you have never bought chipotle in adobo sauce before, you can usually find it in the latin food section of almost any grocery store. You can also freeze your extra chipotle chilis in a freeze safe bag and use them again ( I recommend this Rachel Ray recipe, its amazing: )
  • Don’t forget to look for the produce at your local farmers market, and maybe the cilantro can come from your very own herb garden
  • This recipe can be made overnight and sit for the next day
  • Gobble it up! This recipe is high in protein and low in fat
  • Have fun with it! Add different ingredients, substitute ingredients, do whatever you want!



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