Black Bean Quinoa Tabouli

1c quinoa

2c filtered water

2-3T Tuscan olive oil
2oz. rinse-drained capers

4 lg. green onions - sliced
2 lg. cloves garlic - minced
1 frozen lemon or lime - grated
½-1c chopped kalamata olives

1 lg. tomato - diced

1 15oz. can black beans

1 bunch cilantro - chopped

This is such a special salad to me.  I originally discovered it in Mollie Katzen's "Moosewood Cookbook" and have made numerous variations of it over the years.  This '70's hippie cookbook of hers will always have a place of honor on my cookbook shelf!

Simmer the quinoa gently for about 20 minutes.  When tails have sprouted and water is absorbed, combine the quinoa with the second group of ingredients, in a large glass or porcelain bowl.  Stir gently, then let stand while prepping the third group.  Drain and rinse the black beans.  Add them, the diced tomato, cilantro (leaves and stems) to the bowl.  Next time I make it, I'll try a 3/1 ratio of quinoa to wild rice, red rice, or possibly 'forbidden' black rice for the base.


Have fun with your recipes!  Life is too short to cook boring food! . . . Lin