Featured Allergy-Free Recipe: Moros y Christianos

Allergy-Free Side Dish Recipe: Moros Y Christianos

Category: Side Dishes
Recipe Created By: Kathy Przywara

1/2  cup  quinoa
1  cup  water
1/2  tsp  salt
4  Tbsp  olive oil, divided use
2  Tbsp  white wine vinegar
1/8  tsp  ground cumin
1/8  tsp  ground pepper
1/4  tsp  salt
1/4  tsp  garlic powder
1/2  cup  celery, thinly sliced
1  small  red pepper, seeded and thinly sliced
2  Tbsp  cilantro or flat leaf parsley, minced
1  can  black beans, rinsed and drained
1  small can  sliced black olives, drained

Thoroughly wash quinoa to remove the bitter saponin and drain. Combine with 1 cup water and 1/2 tsp salt in small saucepan. Bring to boil. Reduce heat, cover, and simmer 10-15 minutes or until water is absorbed. Add 1 Tbsp oil, fluff with fork and allow to cool completely.

Meanwhile in a large bowl, combine celery, red pepper, black beans and olives. In a small shaker jar combine remaining oil, vinegar and seasonings. Shake to combine and poor over contents of bowl. Stir to combine. Add cooled quinoa and cilantro. Toss well and refrigerate until ready to serve.

This is a twist on the more traditional Moros y Christianos or black beans and rice. This is normally black bean soup which is drained and combined with white rice and served hot. This version uses quinoa instead of rice for more fiber and protein. It makes a great cold salad that's easy to throw together.

Copyright 2001 Kathy Przywara, all rights reserved

Dressing can also be made by whisking ingredients together in a small bowl.

Use dairy, soy, corn and/or gluten free ingredients as needed.

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Page last updated 09/10/2011

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