Quinoa and Black Bean Salad
2 cups quinoa, rinsed
¼ cup sunflower seeds
1 chipotle pepper in adobo sauce
2 marinated sun-dried tomatoes
1 Tbs. minced garlic
⅛ tsp. ground cumin
⅛ tsp. ground cinnamon
½ tsp. salt
⅓ cup olive oil
15-oz. can black beans, rinsed and drained
⅓ cup chopped cilantro
- In medium saucepan, combine quinoa, 4 cups water and pinch of salt. Bring to a boil over medium-high heat. Reduce heat, cover and simmer until most water has been absorbed, 10 minutes. Remove from heat and let stand 5 minutes. Fluff with fork and let cool.
- In small skillet, toast sunflower seeds over medium-high heat until lightly golden, about 5 minutes. Set aside to cool.
- In food processor, combine chipotle pepper with 1 tablespoon adobo sauce, tomatoes, garlic, cumin, cinnamon and salt and process until smooth. With machine running, slowly add oil through feed tube and process until blended.
- In medium bowl, combine beans and quinoa, sunflower seeds and cilantro. Add dressing and toss to mix.