Posted on Thu, Nov. 29, 2007
2 cups uncooked quinoa, rinsed
1 can chipotle chile in adobo sauce
2 oil-packed sun-dried
tomatoes
1 tablespoon minced garlic
1/8 teaspoon ground cumin
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup olive oil
1 (15-ounce) can black beans, drained and rinsed
1/4 cup toasted sunflower seeds
1/3 cup chopped cilantro
1. In a saucepan, combine the quinoa, 4 cups water and a pinch of salt. Bring to a boil on medium-high heat. Reduce the heat, cover and cook until most of the water has been absorbed, about 10 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. Meanwhile, in a food processor or blender, combine the chipotle chile, 1 tablespoon adobo sauce, the sun-dried tomatoes, garlic, cumin, cinnamon and salt; puree smooth.
3. With the processor running, slowly add the oil through the feed tube and process until well blended.
4. In a salad or serving bowl, mix the beans and quinoa, the sunflower seeds and cilantro. Add the dressing. Toss to mix. Serve cold as a salad or warm as a pilaf.
- From "The Vegetarian Times Complete Cookbook."
422 calories, 14 grams protein, 53 grams carbohydrates, trace sugar, 18 grams fat, no cholesterol, 614 milligrams sodium, 8 grams dietary fiber.
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