Friday, May 02, 2008

Quinoa Salad with Black Beans and Sweet Potatoes

                                     from the PPK Forum

Sometimes I think that the limes I buy at the WSM have secretly been pumped with sulfuric acid. Now, I know I know: limes are highly acidic. A lot of people's mouths reactly strongly to them. Blah blah blah. But nonetheless, I still believe that the ones I bought this weekend were highly sulfuric. Reason being, I used them on this (extremely delish, springy, and simple) salad dish, and EVERY time I ate it all week, it felt like the insides of my mouth were rotting out. Kind of like the inside of my mouth were one of the nazis from Raiders of the Lost Ark:

You say: That's the norm for limes.

I say: Sulfuric acid.

You say: Not sulfuric acid.

I say: The melting of inner mouth-Nazis.

You say: Fine. Sulfuric acid.

I say: Booyah. I win.

Nonetheless, I really did dig this dish. It was delightful, tangy, sunshiney, sweet, and chock full of protein (hurray for quinoa). And it's a simple dish to whip up. I made a double-batch and it's lasted me all week.

The inside of my cheeks are not pleased.

But the rest of me sure is.

  • 1 c. quinoa

  • 1-2 T. olive oil

  • 1 large sweet potato, peeled and diced

  • 2 scallions, thinly sliced

  • 1/2 t. dried red chile flakes

  • 2 c. water

  • Salt, to taste

  • 1 sm. can black beans, drained and thoroughly rinsed

  • Juice of 2 limes

  • 1/4 c. chopped fresh cilantro


Rinse quinoa. Heat oil over medium-high heat in a medium skillet (be sure you have a tight-fitting lid for the skillet). Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes. Add quinoa; toast for 2 minutes. Add water and salt.

Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes. If liquid remains unabsorbed in the pan, raise heat to high and cook for 2 minutes until it boils off. (Mine was more moist than I would've liked, so I would probably use a tad bit less water next time. But it still was damn good regardless.)

Stir in black beans and lime juice and cilantro.

Serve warm or chilled.

(original recipe posted on the PPK Forums)

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