In the heart of a bustling farmer’s market, I stumbled upon a vibrant display of fresh vegetables and beans. Among the colorful offerings, the deep red of kidney beans caught my eye. Instantly, I was transported back to a sunny afternoon spent cooking with my grandmother, who always said that a good meal is like a warm hug. Inspired by that memory, I decided to create a dish that not only celebrates the robust flavor of kidney beans but also incorporates the freshness of quinoa and a zesty citrus kick. This Spiced Kidney Bean & Quinoa Salad is a delightful, nutritious experience that brings comfort and joy to the table.
Ingredients
1 cup quinoa
2 cups water or vegetable broth
1 can (15 oz) kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 bell pepper, diced (any color)
1 small red onion, finely chopped
1/2 cup corn (fresh or frozen)
1/4 cup fresh cilantro, chopped
1 avocado, diced
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
Citrus Vinaigrette
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon honey or maple syrup (optional)
Salt and pepper to taste
Instructions
Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Once done, remove from heat and let it cool.
While the quinoa is cooking, prepare the salad ingredients. In a large mixing bowl, combine the kidney beans, cherry tomatoes, bell pepper, red onion, corn, and cilantro. Gently fold in the diced avocado, being careful not to mash it.
In a separate small bowl, whisk together the olive oil, lime juice, orange juice, and honey (if using) for the citrus vinaigrette. Season with salt and pepper to taste. This dressing will add a refreshing brightness to the salad.
Once the quinoa has cooled, add it to the large bowl with the salad ingredients. Pour in the citrus vinaigrette and sprinkle the cumin, smoked paprika, and chili powder over the top. Toss everything together until well combined, making sure the dressing evenly coats all the ingredients.
Serve this colorful Spiced Kidney Bean & Quinoa Salad chilled or at room temperature. It’s perfect for a light lunch, a side dish for dinner, or even a picnic treat. Each bite is a burst of flavor, bringing together the earthiness of the beans, the crunch of fresh vegetables, and the zing of citrus. Enjoy the warmth of memories and the joy of new experiences in every mouthful!