My final winter CSA share delivery and my wonderful #FoodiePenPal package both included bags of black beans. It was a sign that it was finally time to move away from the canned alternative. I've been meaning to cook beans from scratch forever, in that "I will clean out my closet and go to good will" kinda way. You should, you know the end result will be good, but you keep putting it off.
Sifting through the beans, I flashed back to my dad and the family baked beans recipe. A recipe, I am now realizing, I have to get my hands on. A recipe I can't tell you much about but a recipe I can vividly picture being prepared. I'd arrive in the kitchen in the morning, and there, in the sink, red beans would be soaking. A signal that a BBQ or party was imminent.
Pre-soak In the morning
Black Bean, Shrimp & Quinoa Salad
Modified courtesy of Pressing On
- 1 cup uncooked white quinoa
- 2 cups of vegetable broth
- 2 cups of rinsed, chopped kale
- 4 cups of cooked black beans
- 1 cup chopped, fresh cilantro
- 2 ripe avocados, pealed and diced
- 1 lb medium shrimp, cleaned
- Juice of three - four limes
- Zest of one lime
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- Salt & pepper
- Rinse your quinoa, and place it in a pot with the two cups of stock. Bring to a simmer, cooking for 20 - 25 minutes until the stock is absorbed.
- Meanwhile, melt the butter over medium heat in a saute pan, add the shrimp and saute 3-4 minutes a side. Chop in half once cooled.
- Steam the kale for 2-3 minutes until tender.
- Once the quinoa is cooked, fluff with a fork and then add the beans, kale, cilantro, avocado, shrimp salt, pepper, lime juice and zest and toss delicately to mix**.
Quinoa is a super food. High in protein, gluten free and rich in 8 essential amino acids like lysine, Quinoa is the ultimate grain.