Quinoa and Black Bean Salad with Cilantro Lime Dressing

Menu Part: 
Salad
Cuisine Type: 
Latin
Serves: 
8 side dish portions

Quinoa has grown from an unknown quantity to a staple. This recipe takes the super protein and pairs it with black beans, lime juice, jalapeño, tomato and peppers for a Latin twist.

Ingredients

1 cup quinoa
2 cups water
1/2 tsp. salt
2 cups black beans, cooked (If using canned beans,
drain and rinse well.)
1 jalapeño pepper, seeded, minced
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
1 tsp. cumin powder
1 tsp. coriander powder
2 tbsp. fresh cilantro, chopped
1/4 cup scallions, chopped
1 large tomato, diced
2 tbsp. freshly squeezed lime juice
1/4 cup olive oil
1 tsp. salt
Fresh ground pepper, to taste
Pinch cayenne or chili powder

Steps

1. Rinse quinoa well in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer.

2. Place quinoa in 2-qt. pot with water and salt. Bring to full boil. Cover tightly, turn flame to low and cook for 15 mins. Remove from heat and allow to sit, covered, for 5 mins. Fluff quinoa gently with fork and set aside to cool.

3. In medium bowl, mix quinoa with all remaining ingredients. Taste and adjust seasonings, as needed.

Recipe by Tim Fetter, Parkhurst Dining Services

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources