Bolivia: Quinoa and Bean Salad

Running a bit behind with the blog woohoo! I always knew that this would the trickiest bit - I actually cooked Bolivia the night before last and I've either been really busy, or really lazy - either way, I've not found time to write until now. Life gets in the way, even if it's the middle of a coronavirus lockdown and you're furloughed!

This quinoa and bean salad was a perfect accompaniment to my papa rellenas. It was a little acidic from the lime juice, but creamy and tangy and all round quite possibly perfect. I thought it was delicious, plus it packed an awesome lunch for my partner when he had to go into work the next day. I substituted several ingredients in the recipe I was following, and I thought it worked out extremely well. The recipe called for red quinoa, red frijoles or beans, and peaches for the salsa. I used white quinoa, black beans and kidney beans, and avocado instead of peach. I'm sure for the salsa you could probably use any type of fruit, as long as you use something! But I do love avocados, so that was it for me. Similarly with the beans, I would just use whatever you have on hand.

Quinoa is one of those ingredients that has been hailed as a 'superfood' for the amount of nutrients it packs in. Apparently it's low on calories, high on protein, high on fiber, low on carbohydrates, and low on sugar. It's also gluten free, and vegan. Here's a random fact I just found out: 2013 was granted the international year of the quinoa.

Whatever, I'm not here for the nutritional content of my food, or the international significance. On it's own, I actually think that quinoa is overrated and bland. There, I said it.

This dish, though. This meal was delicious. The cumin and cayenne pepper made it spicy, the avocado brought creaminess, the spinach brought crunch, and the beans brought satisfaction (and more protein, if you care).

All in all, I liked it. I would make it again. I would make it again for basically any sort of meal as well. Even if you eat meat, I think this would make an excellent side dish. Make it.

This is an adapted version of this recipe.

Bolivian Quinoa & Bean Salad
Serves 4

Ingredients

• 1 tablespoon oil
• 1 cup quinoa
• 1/2 teaspoon ground cumin
•  1 teaspoon cayenne pepper
• Salt and pepper
• 1 3/4 cup vegetable broth or water
• 1 x 400g can of black beans, drained and rinsed
• 1/2  x 400g can of red kidney beans, drained and rinsed
• 3 tablespoons vinegar
• 2 tablespoons olive oil 
• Handful of baby spinach leaves, for serving (or other lettuce leaves, whatever you have)

For the salsa:

• 1 tomato, diced
• 1 avocado, diced
• 1/2 cup red onion, diced
• 1/2 chilli pepper, diced
• Juice from 1/2 lime, to taste
• Handful of coriander, chopped
• Salt and pepper, to taste

Instructions

1. Heat one tablespoon oil in a saucepan over a medium heat. Mix in the quinoa and stir for 2-3 minutes before adding the cumin, cayenne pepper, salt, and pepper. 
2. Pour in the vegetable stock (or water) and bring to a boil. Cover the pot with a lid and reduce the heat. Simmer for 20 minutes or until the quinoa has cooked through and there is no more water. When finished, remove from the heat and lightly fluff with a fork. Set aside. 
3. When the quinoa has reached room temperature, mix together with the beans, vinegar, and olive oil. 
4. For the salsa, combine the tomato, avocado, onion, chilli pepper, lime juice, and coriander. Season to taste. 
5. When ready, combine the salsa with the quinoa mixture. Taste and adjust the salt and lime as you like, or add some more cayenne or chilli pepper into the mix if you prefer it hotter. 
6. Serve the quinoa over a handful of baby spinach, or lettuce leaves. Eat chilled, or at room temperature.