A recipe for longevity! As it turns out people who live in the Blue Zones — five regions in Europe, Latin America, Asia and the U.S. where people get really really old — eat lots of beans! Luckily, I came across this delicious dish by Oh She Glows. I tweaked it a little bit and ended up with this:
Warm Black Bean Quinoa Salad with Lemon-Tahini Sauce
Servings: 4 // Prep Time: 20 minutes // Cooking Time: 25 Minutes
For the Black Bean Quinoa Salad:
1 cup uncooked quinoa (or 3 cups cooked)
1 ½ cups black beans (out of a can or better cook dried ones yourself – But be aware, they need 24 hours to soak in water)
1 ½ cups fresh cilantro, finely chopped
3 medium carrots, julienned (about 1.5 cups)
4 green onions, thinly sliced
Fine grain sea salt & black pepper, to taste
Optional: 1 sliced avocado, cracker or roasted whole-wheat bread
For the Lemon-Tahini Sauce:
5 to 6 tablespoons fresh lime juice (3-4 limes), to taste
4 tablespoons extra virgin olive oil
2 large clove garlic, minced
2 teaspoons ground cumin
2 teaspoons pure maple syrup, or to taste
3/4 teaspoon fine grain sea salt, or to taste
How you can do it:
- Add quinoa into pot with 1.5 cups water or veggie broth. Bring to boil and reduce heat to low-medium. Cover with a tight-fitting lid. Simmer for 14-17 minutes until the water is absorbed and the quinoa is fluffy.
- Meanwhile, whisk together the ingredients for the sauce in a small bowl or jar. Set aside.
- In a large pan or pot ad olive oil, drained and rinsed black beans, cilantro, carrots and green onions. Also add quinoa. Put on medium heat for about 10 minutes or until its warm.
- Place the warm salad on plates, pour sauce onto salad and toss to combine. Season with salt and pepper to taste
- If you like: Top with sliced avocado and serve with cracker or roasted bread.
As often I cooked way to much. However, as it turned out, it is the perfect dish to keep in an airtight container in the fridge and eat it cold for lunch the next day(s).