Salade de quinoa aux haricots noirs relevés et aux pois chiches

September 3, 2020 Comments Recettes

Le Quinoa de Bob's Red Mill est un must pour tous les placards. Délicieux et savoureux comme accompagnement, et encore meilleur mélangé avec une variété de légumes frais pour une délicieuse salade froide comme notre Salade de Quinoa à l'Haricot Noir et au Pois Chiches Zesty!

Végétalien, Sans Gluten

Sert 8-10

Ingredients

1.5 tasses de Graine Quinoa entière Biologique de Bob’s Red Mill

1 boitier de 400g de pois chiches

1 boîte de 400g de haricots noirs

1 tasse de tomates cerises en quartiers

3 concombres persans, coupés en dés

½ tasse d'oignon rouge haché finement

¼ tasse de persil frais haché, fermement emballé

2 cuillères à soupe de Huile d'olive extra vierge

Jus d'un citron

1 cuillère à café de Moutarde dijon piquante

1 cuillère à thé de Sirop d'érable

1 cuillère à café de Cumin

1 cuillère à thé d'origan séché Origan

½ cuillère à thé de Sel

¼ cuillère à thé de Poivre noir moulu

Instructions

1. Ajoutez 1,5 tasses de quinoa dans une grande casserole. Ajoutez 3 tasses d'eau et portez à ébullition à feu vif. Réduisez le feu à un doux bouillon, couvrez et laissez cuire 12–15 minutes - jusqu'à ce que le quinoa soit tendre et moelleux et que toute l'eau soit absorbée. Retirez du feu et laissez refroidir complètement.

2. Rincez les pois chiches et les haricots noirs dans une passoire jusqu'à ce que l'eau soit claire. Transférez dans un grand bol à salade. Ajoutez les tomates, le concombre, l’oignon rouge et le persil. Bien mélanger. Incorporez le quinoa refroidi.

3. Dans un petit bol, fouettez l’huile d’olive, le jus de citron, la moutarde, le sirop d'érable, le cumin, l'origan, le sel et le poivre. Arrosez la salade et mélangez pour bien recouvrir les ingrédients de la salade. Couvrir et réfrigérer jusqu'au moment de servir. Se conserve 3–4 jours au réfrigérateur.

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