Traverse City Record-Eagle


May 23, 2013

Recipe of the Week: Black Bean & Avocado Salad

Whitney Zachritz, formerly of Traverse City and now a pediatric nurse practitioner in Philadelphia, is both a vegan and an avid cook. She made this recipe for her family when they visited recently. Her mom, Laurie Miholer Zachritz, said it was delicious. While vegans could enjoy as a main dish, it's great as a side dish for those who eat meat.

Black Bean & Avocado Salad on a bed of Red Quinoa

1 c. red quinoa, cooked with broth2 c. vegetable broth1 15-oz. can black beans, drained and rinsed1 avocado, cut into 1/2-inch pieces1 pint grape tomatoes1/2 c. red onions1/2 bunch cilantro1/4 c. olive oilJuice of one limeSea salt and pepper

Cooking quinoa: Place 1 c. quinoa and 2 c. vegetable broth in saucepan and bring to boil. Reduce to simmer, cover and cook until all water is absorbed, about 15 minutes. When done, the grain appears soft and translucent and the germ ring will be visible along the outside edge of the grain.

While quinoa is cooking, combine beans, avocado, onions and tomatoes. Top with lime juice, 1/2 of olive oil, salt and pepper. Toss gently. Add 1/2 of cilantro, gently toss and set aside.

When quinoa is cooked, toss with remaining olive oil, salt and pepper. Set aside to cool.

Gently toss bean mixture and quinoa together. Garnish with remaining cilantro.

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