Salsa is the magical ingredient that transforms this simple black bean quinoa salad with bell peppers and gives it serious heat and personality.
I get on kicks where I am obsessed with certain foods. Then I try to work them into every meal possible.
Repetition isn’t a problem. It takes a lot for me to get sick of something. From kindergarten to 12th grade, I had a peanut butter & jelly sandwich everyday for lunch!
Lately, salsa has been my ingredient obsession.
All it took was devouring a plate of scrambled eggs livened up with tomatillo salsa at a neighborhood brunch spot to have me hooked on this vibrant green sauce.
With its somewhat tart flavor, tomatillo salsa adds a distinct bright freshness plus some heat thanks to jalapeños.
Salsa has always been my condiment of choice. It’s so much more than merely a dip for chips.
I think of salsa the way I think of pesto.
They are both instant flavor boosters that I always stock at home because they can transform even the most mundane leftovers with just a spoonful.
Feeling the inevitable post-holiday urge to eat healthy, I thought my system could use a dose of whole grains and veggies since they are my version of medicine.
I ended up making a black bean quinoa salad. To start I sautéed onions, and then added quinoa to the pot to bubble away.
While the grains simmered, I diced bell peppers and rinsed off a can of black beans.
When the quinoa was ready and cooled off a little, I put it in a big bowl. Then I added the peppers, black beans and sliced radishes.
Next I stirred in the tomatillo salsa. The quinoa grains soaked it right up.
This black bean quinoa salad wasn’t complete until I added lots of chopped fresh cilantro.
I approached it like a grain bowl-style vegetarian main, but it would also work as a side dish with tacos or chicken.
PrintSalsa is the magical ingredient that transforms this simple black bean quinoa salad with bell peppers and gives it serious heat and personality.
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