Three Bean & Hatch Chile Quinoa Salad

Inspired by Quinoa 365: The Everyday Superfood and the 3 Bean Salad (edamame/kidney/garbanzo) by Jason’s Deli. At the risk of sounding snooty, I must say I was rather impressed by the latter. Jason’s Deli – you exceeded by expectations for quality and innovation. Quinoa in mainstream, fast food fare – didn’t see that coming.

Ingredients:

1 c. vegetable stock
1/2 c. red quinoa
1 can garbanzo beans (chickpeas), drained & rinsed (be sure to remove any shells)
1 can kidney beans, drained & rinsed
1 c. edamame beans, boiled & drained (I use ones from the freezer section)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 hatch chile pepper, diced
1/2 red onion, diced
3 stalks celery, diced
1/4 c. cilantro, diced/torn into small pieces
1/2 c. apple cider vinegar
1/4 c. olive oil
3 cloves garlic, minced
2 tsp. dried Mexican oregano
1/2 tsp. freshly ground black pepper

Method:

In a medium saucepan, bring vegetable stock to a boil. Add quinoa, cover and boil gently for ~10 minutes. Remove from burner and set aside to cool.

Meanwhile in a large (large!) bowl mix freshly cut peppers, celery, onion, and cilantro.  Add edamame, kidney beans, garbanzo beans, and finally quinoa.  Mix well – gentle hands to just fine.

In a separate small bowl, whisk together apple cider vingar, olive oil, garlic, oregano, & black pepper.  Pour dressing evenly over beans & vegetables, and using a large spoon mix well.

Can be served immediately, or refrigerate until ready to serve.

Makes 10-12 servings.

Tagged as: beans, hatch chiles, quinoa